Nishtha Jaisingh
Heat oil, add mustard seeds, cumin seeds, and curry leaves. Let them crackle.
Saute chopped onions, green chilies, and garlic until golden.
Add turmeric, red chili powder, and coriander powder. Stir well.
Whisk curd with besan (gram flour) for thickness, then slowly add to the pan.
Cook the mixture on low heat, allowing the flavors to blend, and let the yogurt thicken.
Top with fresh coriander leaves and serve hot with bajra rotla or rice.