Ingredients
| Quantity | Measure | Ingredients | Description |
| 1 | Little | Asafetida (Hing) | |
| 2 | Medium | Chillies Green | Minced |
| 1 | Teaspoon | Cooking Oil | |
| Few | Coriander Leaves (Kothmeer) | for garnishing, chopped | |
| 250 | Grammes | Curds | |
| Few | Curry Leaves | Minced | |
| 2 | Tablespoon | Flour, Gram /Chana Ata | |
| 1 | Flakes | Garlic | Minced |
| Half | Inch | Ginger | Minced |
| Half | Teaspoon | Jeera/Cumin Seeds | |
| 1/2 | Teaspoon | Mustard Seed | Minced |
| Half | Teaspoon | Turmeric Powder |
Method
Heat 2 tablespoons of cooking oil, and fry the gram flour. Then add one teaspoon chilly powder, and salt to taste. Add enough water, to make it a thick paste, and cook it stirring all the time. It will form some lumps, which can be dissolved using a whisk. Cook it till it is thick, and put it on a greased plate, and when cooled, cut it into bits.
Heat two tablespoons cooking oil, and add the Jeera and the curry leaves. Then add the minced green chillies, ginger, garlic and onions. Add chilly powder, and haldi powder. Mix the curds with two tablespoons of chana ata in the blender, add a little water. Pour it in the fried masala. Add salt to taste. Keep stirring all the time, on slow fire. When it starts simmering, add the gram flour cubes. Let it simmer for a few minutes, then add chopped coriander leaves, and put the stove off. Taste it. Add salt if needed.
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