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“its had as a side dish in my part of the world...it also can be used as dip”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil the bottleguards in water till they are tender.
  2. If using mustard seeds then wet them and crush them in a mortar add to the coconut and grind into fine paste.
  3. add this to the cooked bottleguards, stir well and mix them nicely crushing everything together for a time or two.
  4. Take off the fire and let it cool.
  5. When cold mix in the curd.
  6. heta oil in a small wok, crackle the curry leaves and the chillies and pour over the curd mix-- This can also be dione with beetroots-- the result is more colourful than this one-- it would give you a pink dip!

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