Tuesday, April 8, 2008


Ingredients: Curd - not very sweet. Whisk well. ( 1 large cup)

Vegetable: Either ash gourd ( small piece) or 6 bhendi - cut into 1" pieces

Soak for 15 minutes:

2 tsp channa dhal

1 tbsp rice

1/8 coconut

Grind to fine paste along with 1 tsp of dhania seeds ,2 green chillies, 1/4" ginger and 1 tbsp of jeera.

Take oil in pan. Add mustard, 1 red chilli.

When seasoning splutters, add the vegetable, if it is bhendi - scald well.

Add whisked curd.

Add the ground masala, water and turmeric powder.

Cook on low fire till the vegetable and masala is cooked.

Add water if the mixture seems to be turning very thick.

Salt to taste.

Add curry leaves.

Remove from fire.

Have with hot rice.

Serves 3-4.

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