- Anise Seeds (1 tsp)
- Brown Mustard Seeds (2 tsp)
- Curry Leaves (About 15)
- Onion (3 small, finely chopped)
- Sesame Oil (4 tbsp)
1) Fry the mustard seeds in a medium to hot oil until they pop.
2) Reduce the heat and add the anise seeds and onion.
3) Stir-fry until the onions are golden brown.
4) Turn off the heat, and stir in the curry leaves for a couple of minutes.