|Freshly grated coconut||2 1⁄2 Cup (40 tbs), fairly firmly packed|
|Garbanzo beans||1⁄2 Cup (8 tbs) (Chick Peas)|
|Fresh hot green chilies||2 Small, seeded and diced|
|Vegetable oil||2 Tablespoon|
|Mustard seeds||2 Tablespoon|
|Curry powder||1⁄2 Teaspoon|
|Ginger||4 Teaspoon, minced|
|Fresh coriander cilantro||1⁄4 Bunch (25 gm), minced|
Grind together, or process in a food processor, the grated coconut, chick-peas, and green chilies.
Mix until well combined.
Pour oil into a small frying pan and place over medium heat.
When hot, add mustard seeds, curry powder, and minced ginger.
Stir and saute until mustard seeds pop, about 2 minutes.
Stir together thoroughly the coconut mixture, the sauteed spices, and the fresh minced-coriander.