2 cups yogurt
Half cup each - grated cucumber, carrot and semi-ripe mango
Quarter cup each - finely chopped red onion or shallot and cilantro
A tablespoon of sprouted mustard seeds
10 curry leaves and a pinch each- hing, sugar and red pepper flakes
1 teaspoon oil
In a bowl, take yogurt and add the cucumber, carrot, mango and onion. Combine.
In a small pan, heat oil. Add and toast curry leaves and mustard sprouts to fragrance.
Stir in hing, sugar and red pepper flakes.
Fry them to warm and add the toasted contents to yogurt.
Mix thoroughly and serve. Tastes great as a dip or spread.