|Garlic||2 Clove (10 gm)|
|Dried mint/Coriander||1 Tablespoon|
In a saucepan beat together yoghurt and beaten egg white.
Bring to a boil slowly, stirring constantly in the same direction (important, avoid burning or curdling).
When the yoghurt comes to a boil add the crushed garlic cloves, salt and dried mint or coriander.
If a thicker consistency is required, mix two heaped teaspoons of cornflour/cornstarch into a paste with water and blend into the mixture just before it comes to a boil. Makes 2 pints.