| Recipe Name:
Mukund curry |
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| Category:
Indian Regional |
Sub Category:
Gujrati |
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| Prep Time |
Cook Time |
Serves |
| 20 mins |
30 mins |
4 |
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Ingredients: |
| Flour |
|
1½ cups |
| Shelled peas |
|
100 g |
| Large tomato blanched and sliced |
|
1 no. |
| Ginger |
|
1 inch piece |
| Garlic |
|
4 flakes |
| Bay leaves |
|
2 nos |
| Sour buttermilk |
|
1 glass |
| Turmeric powder |
|
1/2 tsp |
| Dhania powder |
|
1/2 tsp |
| Jeera powder |
|
1/2 tsp |
| Garam masala |
|
1/2 tsp |
| Handful of corriander leaves |
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| Green chillies |
|
2 nos |
| Onions |
|
2 nos |
| Salt and chilli powder to suit the taste |
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Method: |
- Mix together flour and salt,Add oil 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,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 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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