1 can of Trader Joe’s Coconut Cream
1 tbs chicpea flour or almond meal
2 tbs coconut oil
1 tsp ginger garlic paste
3 red chilies
6 curry leaves
1/8 tsp turmeric
1/8 tsp asofetida
1/2 tsp salt
1 tbs chopped cilantro
1 cup of water
1. In a heavy bottom pan add the oil and let it heat up. Add the mustard seeds, cumin seeds, red chilies, curry leaves and ginger garlic paste and let it cook
2. Add the chickpea flour and 2 tbs of water and make it a thick paste, ensuring there are no lumps
3. Add the coconut cream and water to the pot and let it boil for a 5 minutes on medium flame
4. Add the chickpea flour paste to this and let it boil for another 3 minutes, add the salt and cilantro.
5.Serve it hot.