1–2 green chillies, finely chopped
8 curry leaves (ideally fresh but use dried if you can’t get fresh)
thumb-sized piece fresh root ginger, peeled and grated
1 lime, juice only
250g/9oz fresh or tinned mango, finely diced
400g tin chickpeas, drained and rinsed
400g tin black chickpeas (kala chana), drained and rinsed
1 tsp mustards seeds
½ tsp asafoetida (optional)
½ tsp cumin seeds
75g/2¾oz grated coconut or 2 tbsp desiccated coconut
2 tbsp olive oil
salt