- Brown Mustard Seeds (2 tsp)
- Crushed Red Chillies (2 tsp)
- Curry Leaves (About 15)
- Fresh Ginger (2" / 5cm finely chopped)
- Garlic Cloves (5 finely chopped & crushed)
- Sesame Oil (4 tbsp)
1) Fry the mustard seeds in a medium to hot oil until they pop.
2) Reduce the heat and stir-fry the garlic, ginger and chillies until they are light brown.
3) Stir in the curry leaves and cook for a further three to five minutes.