Curd Gravy

Ingredients :

• Curds fresh and thick - 1 cup
• Red chilli powder - 1 1 /2 tsp
• Dhania powder - 1 / 2 tsp
• Turmeric powder - 1 / 2 tsp
• Asafoetida - a pinch
• Salt - as required
• Mustard and cumin seeds each - 1 / 2 tsp
• Curry leaves - 1 spring [ fresh ]
• Wheat flour - 1 tsp
• Oil - 2 tbl. sps.
• Water - 1 cup

Method :

Beat curds with a spoon till well broken. Then keep aside. Then mix all masalas in 2 tbsp of water, dissolve.  After that, heat oil and add mustard, cumin seeds. When it splutter add asafoetida, curry leaves and dissolved masala and stir. Keep the gas in low flame. When the oil separates, add curds, stir continuously till whiteness of curds vanishes. Dissolve the wheat flour in remaining water, and add to the gravy. When its start boiling add the veggies. [ at this stage ] Simmer till gravy becomes thick. Garnish with chopped coriander. Serve hot with rice, or roti.


Note :

Use fresh curd & serve for the same day.