Ingredients:
250 ml sour buttermilk
250 gms vegetable ( ashgourd / brinjal / chowchow / drumstick / lady finger )
3 teaspoon Oil
½ teaspoon turmeric powder
A few curry leaves
A few chopped coriander leaves
½ teaspoon mustard seeds
A few fenugreek seeds
2 dried red chillis
Salt to taste
a pinch of hing
For paste:
2 teaspoon bengal gram
1 teaspoon coriander seeds
½ teaspoon rice
1 teaspoon cumin seeds
½ teaspoon 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 teaspoon Oil
½ teaspoon turmeric powder
A few curry leaves
A few chopped coriander leaves
½ teaspoon mustard seeds
A few fenugreek seeds
2 dried red chillis
Salt to taste
a pinch of hing
For paste:
2 teaspoon bengal gram
1 teaspoon coriander seeds
½ teaspoon rice
1 teaspoon cumin seeds
½ teaspoon 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.
Hari Chandana says
Hi keertana, Thanks for your comment.. visit again 🙂
VineelaSiva says
Wow nice recipe harichandana i will try this.I think it tastes good.
Hari Chandana says
Thanks for ur comments vineela 🙂
Srivalli says
hello hari chandana..you have great space..here...keep going!
Anonymous says
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