Guest guest Posted February 1, 2008 Report Share Posted February 1, 2008 Ingredients 1 cup fresh thick yogurt 1 tsp. red chilli powder 1/2 tsp. coriander powder 1/4 tsp. turmeric powder 2-3 pinches asafoetida salt to taste 1/2 tsp. each cumin & mustard seeds 1 stalk curry leaves 1 tsp. wheat flour 2 tbsp. oil 1 cup water Method - Beat yogurt with a spoon till well broken. Keep aside. - Mix all dry masalas (the rest of the stuff except those mentioned above and below) in 2 tbsp. 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. - Simmer till gravy thicken a bit. - Garnish with coriander, serve hot with rice, roti, or paratha. Goes well with: Boiled potatoes, peas, beans. -- Posted By Reach Mentor to VEGETARIAN RECIPES at 2/01/2008 07:14:00 PM Quote Link to comment Share on other sites More sharing options...
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