Rajasthani Buttermilk Curry Recipe

INGREDIENTS

• 1 tablespoon vegetable oil (hs note: I used clarified butter)
• 1 1/2 teaspoons black mustard seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric
• 1 large or 2 medium scallions, trimmed, sliced lengthwise in half and then crosswise into 1-inch lengths
• 1 green cayenne chile, minced (hs note: the serrano I had on hand was a reasonable substitute)
• 1/4 water, if using yogurt
• 1 cup plain (full-or-reduced fat) yogurt OR 1 1/4 cups buttermilk
• 1/2 teaspoon salt, or to taste
• 2/3 tablespoons chopped coriander leaves (hs note: also known as cilantro)