Ingredients:
Hung Curd – 2 to 3 cups
Oil – 1 to 1 1/2 tblsp
Mustard Seeds – 1/4 tsp
Coriander Seeds – 1/4 tsp
Dried Red Chillies – 3 to 4
Curry Leaves – 10
Onions – 1, small, finely chopped (to make 2 tblsp)
Ginger – 1/2 inch piece, finely chopped
Green Chillies – 1, deseeded, finely chopped
Turmeric Powder – 1/2 tsp
Red Chilli Powder – 1/4 tsp
Tomatoes – 1, small, finely chopped (to make about 3 to 4 tblsp)
Salt as per taste
Method:
1. Heat oil in a pan over moderate heat.
2. Fry the mustard seeds, coriander seeds and dried red chillies for 45 seconds.
3. Add curry leaves and stir until it stops spluttering.
4. Add the onions and cook till it becomes translucent.
5. Now add ginger and green chillies.
6. Cook till onions change colour.
7. Dissolve the turmeric and red chilli powders in 2 tblsp water and add to the pan.
8. Add tomatoes and salt.
9. Cook till the moisture evaporates.
10. Remove and pour this over the hung curd.
11. Serve.
Note: image is for illustration purposes only and not that of the actual recipe.
