2 green chillies (preferable less chilly)
4 tablespoons curd
Salt to taste
1 teaspoon oil
1/4 teaspoon mustard seeds
Pinch of hing
Roast the green chillies on flame with the help of a fork.
Coarsly grind it in Mortar-Pestle.
In a bowl, add the ground chillies, curd and salt.
Heat oil or tadka, crackle mustard seeds and add hing.
Pour it on the chilly mixture.
It makes a spicy dip.