Ingredients:
- Buttermilk- 2 cups (can be slightly sour)
- Green chilies- 3-4 slit vertically
- Potato- 1 medium (peeled & diced)
- Bottle gourd- around 6 inches long (peeled & cut into half inch pieces)
- Water- 1/2+ 1/8 cup
- Chickpea flour/Besan- 1 1/2 tbsp (senaga pindi)
- Coriander leaves- a small handful, roughly chopped
- Salt- 1 tsp or more
- Turmeric powder- 1/4 tsp
- Dry coconut pieces- 1/8 cup
- Ginger- 1 inch
- Garlic- 3-4
- Peppercorns- 10-12
- Chana dal- 1 1/2 tbsp
- Coriander seeds- 1 tbsp
- Oil- 1 1/2 tbsp
- Mustard seeds- 1 tsp
- Cumin seeds- 1/2 tsp
- Fenugreek seeds- 1/2 tsp (Methi)
- Dry red chilies- 34 broken into two
- Curry leaves- 6-8 leaves
- Asafoetida- 1/4 tsp
Method:
- Take the vegetables and parboil in a 1/2 cup of water for about 15 minutes on medium. The veggies have to be firm yet soft.
- Churn curd to get buttermilk in the meantime. Or prepare of the masala to be added.
- Take all the ingredients listed in the "for paste" and grind into a smooth paste by adding water gradually. The ingredients are used raw.
- Once the veggies are cooked, add the paste to the veggies and mix.
- Reduce the heat to simmer and continue cooking.
- Take chickpea flour (besan) into a small bowl and add 1/8 cup of water to it.
- Mix without lumps.
- Add this mix to the boiling pan and mix again.
- Now, add the buttermilk gradually. If you are worried about the buttermilk splitting, turn off the heat and turn it on again after adding.
- Make sure the heat is in simmer though.
- Now, add salt, turmeric and keep stirring occasionally.
- Prepare tempering in a small pan. To 1 1/2 tbsp oil add mustard, cumin, fenugreek seeds, dry red chilies, and asafoetida. When the mustard splutters, add split green chilies and curry leaves.
- Turn off the heat.
- Add the tempering to the buttermilk mixture and stir well.
- Let it cook for another 5 minutes on simmer. Turn off the heat.
- Let it sit for 10 minutes.
- It's ready to serve with rice, dosa, roti, puri, etc.
No comments:
Post a Comment