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- 2 tablespoon oil/pref. pure virgin mustard oil + a few drops/drizzle more
- scant 1/4 teaspoon kalonji/black nigella seeds
- 1-2 hot green chili peppers, like Thai-bird- slit
- 1/2 teaspoon turmeric powder
- salt to taste
- a pinch of sugar (about 1/6 teaspoon)
- mustard paste (recipe below) – adjust amount to taste. I used all of the paste that the recipe below makes
- The Mustard Paste: (if you are new to using mustard paste in cooking, use less to begin with)
- 1 + 1/4 tablespoon yellow mustard + 3/4 tablespoon black mustard seeds
- 2 teaspoons white poppy seeds (optional – if you want a milder and creamier sauce)
- 3 or more hot green chili pepper (adjust to taste)
- a splash of water, just enough to make a paste
View Full Recipe at ECurry
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 84g | |
| Calories 298 | |
| Calories from Fat 263 | 88% |
| Total Fat 29.85g | 37% |
| Saturated Fat 2.33g | 9% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 227mg | 6% |
| Total Carbs 7.68g | 2% |
| Dietary Fiber 2.1g | 7% |
| Sugars 3.86g | 3% |
| Protein 2.02g | 3% |
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