Instructions: Heat the oil in a pan and add the mustard seeds.

When they pop add half the cumin seeds.

Add the asafoetida curry leaves and chillies and fry for a minute.

Add the val a little water jaggery kokum and sills and cook on a low heat until the val is soft but not mushy.

Grind the coconut and the remaining cumin seeds to a fine paste in a blender.

Stir this paste into the curry and simmer for a minute.

Serve sprinkled with coriander leaves.

A kind of coconut curry that goes well with rotis.

From Maharashtra.

Serves 4

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