Sunday, December 19, 2010


2  tablespoon(s) bengal gram flour (besan)
2  cup(s) yoghurt, preferably sour
4  cups water
2  teaspoon(s) grated ginger
2  green chilli(es) slit or chopped fine
2  teaspoon(s) sugar or to taste
1  teaspoon(s) each of mustard seeds and cumin seeds
½  teaspoon(s) each of asafoetida and turmeric powders
2  tablespoon(s) ghee (clarified butter)
1  red chilli(es) broken into pieces
4  curry leaves (kadi patta)
salt to taste
finely chopped coriander leaves to garnish

Mix the yoghurt, gram flour and water in a vessel beating well so that no lumps are formed. Add the grated ginger, slit / chopped green chilli(es), curry leaves, sugar and salt. Keep on low flame for 5  minutes or till the mixture comes to a boil. Keep simmering.
For the tempering, heat the ghee (clarified butter) in a pan for 2  minute(s). Add the mustard seeds and the cumin seeds. Let them crackle. Now, add the asafoetida, the red chilli bits, turmeric powder and fry on low heat for a few seconds.
Add the tempering to the gram flour gravy and stir occasionally whilst simmering on very low heat for 4  minutes.
Garnish with finely chopped coriander leaves before serving.
Serve hot with: Yellow Gram Rice or white rice.

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