Ingredients
- 2 tablespoons vegetable oil
- 3 cloves garlic, finely chopped
- 8 green bhavnagari chillies, cut into large dices
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- ½ teaspoon chilli powder
- ½ teaspoon garam masala
- Salt to taste
- ½ cup coconut milk
- Juice of 1 lemon
- In a frying pan, heat oil over medium flame and add garlic. When the garlic turns golden, add in the bhavnagari chillies and sauté for a minute.
- Add coriander powder, cumin powder, chilli powder, garam masala and salt. Mix well and sauté for 2 to 3 minutes, till chillies soften slightly.
- Gradually pour in the coconut milk and bring the sauce to a boil stirring continuously.
- Remove from heat and squeeze in lemon juice.
- Serve hot with plain steamed basmati rice.
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