Garlic and hot red chilly dip
- 3 teaspoons Oil
- 2 Garlic, whole
- 10 Dry red chillies, soaked in water for 30 minutes
- 1 teaspoon Fenugreek seeds
- 1 teaspoon Yellow mustard seeds
- Salt to taste
- 1 teaspoon Sugar
- Grind chilli and garlic to smooth paste.
- Heat oil. Splutter fenugreek and mustard seeds. Roast garlic and chilli paste.
- Adjust taste with sugar and salt. Cover and bring to boil. Add little water and cook till oil separates.
- Serve Lahsun ki chutney with roti.