Curry leaves, mustard seeds and ginger are a classic seasoning combination in south India, so I decided to use them as a flavouring for these vibrantly pink buns,” says Rukmini Iyer, who wanted to create something carby but “hands off” to bake for an Indian brunch.
“There’s a little light kneading, but otherwise the rising and baking time require no intervention,” she says. You can find fresh curry leaves at larger supermarkets, but chopped coriander will work instead.
