2 1/2 cups
Fresh coriander leaves
Red chilli powder
Heat oil in a non-stick pan and add cumin seeds. Slit green chillies and finely chop coriander leaves.
Add ginger paste to the pan and sauté for a while.
Add green chillies, reduce heat and add turmeric powder, red chilli powder, coriander powder and mix well.
Add curry leaves, coriander leaves, salt and yogurt and switch off heat immediately. Mix well and serve immediately.