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| Prep Time | 25 minutes |
| Servings |
people
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Ingredients
- Curd / yogurt : 2 cups -
- Besan / gram flour : 2 tsp -
- Brinjal cut into rounds : 1 small -
- Carrot cut into 2” strips : 1 no -
- Radish cut into 2” strips : 1 no -
- Green chilies slit : 2 - 3 nos
- Cumin seeds : 1 tsp -
- Jaggery : 1 tsp -
- Bor chillies : 7 - 8 nos
- Cinnamon : 1” pc -
- Cloves – 3 - 4 nos
- Water : 2(as per required consistency) - 3 cups
- Oil : 2 tsp -
- Freshly chopped coriander leaves : few -
Ingredients
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Instructions
- Take curd in a large bowl and add 2 cups water. Beat well with a whisk and mix in besan.
- Heat oil in a deep bottom pan and add cumin seeds, cinnamon, cloves and bor chillies.
- Enter Step
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- Pour in curd mixture and cook on a low flame stirring occasionally.
- Bring the curry to a boil and simmer till the vegetables are cooked.
- Add jaggery and chopped coriander leaves and mix well.
- Serve hot with rice.
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