Weekend lunches usually consist of elaborate Indian meals in my house. This is a summer-special, with the cooling effect of yogurt, yet spicy! Any soft vegetable can be substituted for squash in this recipe.
plain yogurt - 1 1/2 cups (beaten)
squash - 1
black gram (urad dal) - 1 tsp
grated coconut - 2 tbsp
corn flour - 2 tbsp
green chillies - 5 medium-sized (adjust according to taste)
currry leaves - 1 stalk
cumin seeds (jeera) - 1 tsp
carom seeds (ajwain) - 1 tsp
ginger - 1 inch piece (or 1 tsp ginger paste)
turmeric powder - a pinch
oil - 1 tsp
mustard seeds - 1 tsp
coriander/cilantro leaves - a few
salt - 1 tsp (adjust as per taste)
Method:
Notes:
If the final blob of yogurt is boiled in the mixture for a long time, the gravy will become very dilute.
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