Ingredients:
200 gms – Pooshinikkai
1 1/2 cups – curd
1/4 tsp – Mustard seeds
1/4 teaspoon – Asafoetida
Curry leaves
Salt to taste
Oil
Paste:
1 1/2 tsp – Rice powder
1/2 cup – Coconut
2 medium – Green chillies
Method:
Vegetable skin and cut into medium cubes. Blend rice powder with coconut and green chillies into a fine paste. Heat of water with salt and cook the vegetable for until soft and done. Heat oil in a pan and mustard seeds. Remove from flame and stir in the curry leaves. Add mustard, cooked vegetable and the paste to the curd and cook over a low flame for few minutes until it comes to boil.
Serve hot along with plain rice.
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