Ingredients:
½ lit Buttermilk
½ Coconuts
6-7 Green chilies
Small Piece Ginger
2 tsp Cumin
1 tsp Bengal gram flour
To taste Salt
Any vegetables
(Potatoes, Pumpkin,
Green leaves or fried
Ladies fingers)
1 tsp Oil
A pinch Asafoetida
1 tsp Split black gram
Method:
Grate coconut and grind to a fine paste with green chilies, cumin and ginger. Mix all the ingredients down to gram flour with buttermilk. Add salt and vegetable. Heat, stirring all the time and as the mixture comes to boil, remove. Heat oil. Add black gram and, as to browns, add mustard seeds. When seeds crackle, add asafoetida and curry leaves. Pour over the vegetable and curd mixture. Stir well.
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