Small bunch of dantina leaves, wash it and chop it into small pieces
1 teaspoon oil
1 teaspoon mustard
1 red chilli cut into half
1 teaspoon urad dal
Few curry leaves
Pinch of hing
2 cup of yogurt
Salt to taste
1/2 cup coconut
1 teaspoon mustard seeds
2-3 green chilli (as per spicy taste)
How I Prepare
1. Heat oil in a pan, add hing, mustard seeds, curry leaves, red chilli and urad dal and saute for few seconds until the urad dal turns golden brown in color.
2. Add the chopped leaves into the pan, give it a toss and allow it to cook. Once the leaves are reduced into half switch off the stove. Allow the mix to cool.
3. In a mixer add coconut, mustard seeds, green chill, little water and grind into smooth paste.
4. Add the above paste, cooled leaves to the yogurt and salt as per taste and whisk it nicely