Wash the mint leaves and discard long stems. Put the mint, water, coconut, chilli and ginger into a blender and blend on medium until it is a well mixed and finely ground paste. Heat a saucepan on medium and add the ghee, cumminseeds, mustard, hing and curry leaves. Cook until the seeds op. Cool and add to the mint paste. Squeeze in the juice from the lime. Add the salt and stir well.
Mint helps make this calming for pitta, but it is still best to leave out , the Chilli curry leaves