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8
ozs
coriander
(leaves fresh and tender stems)
3
green chilies
(deseeded and washed)
12
coconut
(fresh, grated or 2 ozs. desiccated)
ginger
(2 inches, fresh)
1
lemon juiced
1
tsp
salt
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1
tsp
sugar
2
tbsps
vegetable oil
1
pinch
asafetida powder
(optional)
1
tsp
black mustard seeds
(brown)
4
curry
(leaves chopped coarse)
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