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Ingredients
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For 20
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Butter milk
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½ lit
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Coconut
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½
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Turmeric
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1 tsp
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Green chilli
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6 – 7
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Ginger
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2.5cm (1”) piece
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Cumin
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2 tsp
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Bengal gram flour
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1 tbsp
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Salt
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to taste
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Any vegetables (potatoes, pumpkin, green leaves or fried
ladies fingers)
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250gms
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Oil
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1 tbsp
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Asafoetida
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a pinch
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Curry leaves
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1 spring
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Mustard seeds
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a pinch
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Split black gram
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1 tsp
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Grate coconut and grind to a fine paste with green chillies,
cumin and ginger. Mix all the ingredients down to gram flour with buttermilk.
Add salt and vegetables. Heat, stirring all the time, and as the mixture comes
to a boil, remove. Heat the oil. Add black gram and as it browns, add mustard
seeds. When seeds crackles add asafoetida and curry leaves. Pour over the
vegetables and curds mixture. Stir well.
