|
Ingredients
|
Quantity
|
|
Curds fresh – thick
|
1
|
|
Red chilli powder
|
1 tsp
|
|
Coriander powder
|
½ tsp
|
|
Turmeric powder
|
¼ tsp
|
|
Asafoetida
|
2 to 3 pinches
|
|
Salt
|
to taste
|
|
Cumin & mustard seeds
|
½ tsp
|
|
Curry leaves
|
1 stalk
|
|
Wheat flour
|
1 tsp
|
|
Oil
|
2 tbsp
|
|
Water
|
1 cup
|
Beat curds with a spoon till well broken. Keep aside.
Mix all dry masalas in 2 tablespoon water, dissolve. Keep aside.
Heat oil, add seeds, allow to splutter.
Add asafoetida, curry leaves and dissolved masala. Stir.
When oil separates, add curds, stir continuously till whiteness of
curds
Vanishes. Dissolve flour in remaining water, add and stir till
boil resumes.
Add veggies at this stage.
Simmer till gravy thicken a bit.
Garnish with coriander, serve hot with rice, roti, or paratha.
Goes well
with: Boiled potatoes,
peas, beans.
