Turmeric powder 1/4 tsp., Kashmir chilly powder 3/4 tsp., fenugreek powder 1/2 tsp.,
Coconut milk 1 cup, cooking oil 2 tsp., red chilly 1, broken into 2 pieces, curry leaf 1/2 sprig, mustard seeds a pinch, cilantro chopped a little.
Allow the pressure to vent out and add curry powders, allow to boil, simmer flame, add coconut milk, adjust salt, allow to bubble.
Heat oil in pan, drop in red chilly, mustard seeds, allow to crackle, add curry leaves.
Garnish the curry with mustard seasoning and cilantro. Mix well and transfer into a serving bowl.
Serve with rice, vegetables, meat or fish.