Heat oil in a pan, add the mustard seeds and let it splutter.
Add ginger, shallots, green chilly, red chilly and curry leaves. Saute well until the ginger just begins to brown.
Turn off the flame. Add yogurt, adjust salt and stir well until mixed. (add yogurt only after turning off the flame else it may curdle.)
Serve with matta rice for sadhya
By Ria Samuel