BUTTERMILK CURRY (My Version)
Buttermilk - 2 cups
Chickpea flour- 1 tsp
Finely Chopped onions -One medium
Ginger - crushed - 1tsp
Musturd seeds- 1/4 tsp
cumin seeds- 1/2 tsp
Corriander seeds- 1/2 tsp
Turmeric powder - 1 tsp
Red chilly powder - 1/2 tsp
Green chilly - sliced - 1
Curry leaves - 3-4 leaves
Chopped corriander- for garnish
Oil - 2 tsp
garam Masala- 1/4 tsp
Salt - to taste
1) Beat buttermilk with 1 teaspoon of chickpea flour(Besan). keep aside
2)Take a pan, add oil at very low heat Crackle musturd seeds and after 3 secs add cumin seeds, chopped onions, green chillies, ginger and corriander seeds and sautee for 5 mins. Ensure not to burn onions. they should be pink. Add turmeric, chilli powder, salt.
4)Then add Buttermilk and curry leaves and simmer at low heat for 10 mins.
5). Swtich off the Gas and finely garnish with corriander.
You can have this with Roti/Rice. But I love this with garlic bread. Yummily...
Note:- If you do not have buttermilk. Make at Home. For 2 cups full fat curd add 1 cup water and beat well. Its ready
JAMMU is all set to enjoy winters with lots of local saag and white makhhan, Desi ghee and also the waist meter is deliberately hidden. Saag...