Ingredients:
250 ml sour buttermilk
250 gms vegetable ( ashgourd / brinjal / chowchow / drumstick / lady finger )
3 tsp Oil
1/2 tsp turmeric powder
A few curry leaves
A few chopped coriander leaves
1/2 tsp mustard seeds
A few fenugreek seeds
2 dried red chillis
Salt to taste
a pinch of hing
For paste:
2 tsp bengal gram
1 tsp coriander seeds
1/2 tsp rice
1 tsp cumin seeds
1/2 tsp red gram
4 green chillis
coconut - small piece
ginger - small piece
Method:
To make the paste :- Soak the coriander seeds, cumin, red gram, bengal gram and rice in some warm water for 30 mins. Grind the soaked Ingredients, coconut, ginger and green chillis to a coarse paste.
Boil vegetable pieces, Add salt and turmeric powder.
Take buttermilk and add paste. Mix well.
Add the buttermilk-paste mixture to the boiled vegetable on low heat.
Heat with low flame for 5 mins. Add coriander and curry leaves. Mix well
Remove from heat. Set aside
Heat oil in a pan, add mustard, fenugreek seeds, dried red chillis and hing and fry to red-brown.
Add this to buttermilk mixture and keep it covered for few mins.
Serve with Rice.
250 ml sour buttermilk
250 gms vegetable ( ashgourd / brinjal / chowchow / drumstick / lady finger )
3 tsp Oil
1/2 tsp turmeric powder
A few curry leaves
A few chopped coriander leaves
1/2 tsp mustard seeds
A few fenugreek seeds
2 dried red chillis
Salt to taste
a pinch of hing
For paste:
2 tsp bengal gram
1 tsp coriander seeds
1/2 tsp rice
1 tsp cumin seeds
1/2 tsp red gram
4 green chillis
coconut - small piece
ginger - small piece
Method:
To make the paste :- Soak the coriander seeds, cumin, red gram, bengal gram and rice in some warm water for 30 mins. Grind the soaked Ingredients, coconut, ginger and green chillis to a coarse paste.
Boil vegetable pieces, Add salt and turmeric powder.
Take buttermilk and add paste. Mix well.
Add the buttermilk-paste mixture to the boiled vegetable on low heat.
Heat with low flame for 5 mins. Add coriander and curry leaves. Mix well
Remove from heat. Set aside
Heat oil in a pan, add mustard, fenugreek seeds, dried red chillis and hing and fry to red-brown.
Add this to buttermilk mixture and keep it covered for few mins.
Serve with Rice.
