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Mukund Curry
Ingredients:
- 1 ½ cups flour.
- 100 grams shelled peas.
- 1 large tomato, blanched and sliced.
- 1-inch piece ginger.
- 4 flakes garlic.
- Pinch of baking powder.
- 2 bay leaves
- 1 glass sour buttermilk.
- 1/2 tsp. each of turmeric powder, dhaniajeera powder and garam masala.
- Handful of corriander leaves.
- 2 green chillies, slitted.
- 2 medium onions.
- Salt and chilli powder to suit the taste.
Method:
Mix together flour and salt, rub in 1 tblsp. ghee and add enough water to form a stiff dough. Wash the dough in a bowl of water till the dough turns milky white, remove the dough from water, mix in the baking powder and flatten to a thin round cake. Steam till spongy.
Remove from fire, cut into small pieces and deep fry to a golden brown colour. Drain and set aside. Grind ginger, garlic and onion to a paste. Heat 2 tblsps. oil and fry the paste along with the bay leaves till the oil goes to the top.
Add all spices and salt and tomatoes and cook till the tomatoes turn soft. Add peas and buttermilk and cook till the peas are done. Put in the fried pieces and chillies and cook for 5 more minutes on a gentle fire. Serve garnished with corriander leaves.
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