5 stars (on a 5 star scale)
Very good and easy to make. Nicely garlicky, perhaps because the cloves I used were abnormally large. I think the mustard seeds add something as well.
I used less oil than suggested because I used a non-stick skillet.
Some notes on the ingredients:
- For the one-half to one dried red chili, I used one arbol chili because that's what I had at hand.
- I forgot the ground black pepper.
On a plate.
And here's two more pictures that admittedly aren't very relevant to the dish:
The chopped but as yet uncooked green beans with which I made this dish.
A close-up of the chopped but uncooked green beans.