Heat two tablespoon oil in a thick bottom pan

and add washed, pat dried cranberries chopped into half, ginger and green chilies, salt and 2 sprigs of curry leaves into the pan.

And cook until cranberries become soft, remove from the flame and set aside

In another pan heat rest of the oil and add mustard seeds when it starts to pop switch off the flame and add chili powder, turmeric, asafoetida, fenugreek powder

and mix well then add this mixture to cooked cranberry-chili mixture.

Also add ½ teaspoon honey and mix well.