June 17, 2013



2 cups of fresh thick curd
4 tbsp oil
3-4 Tej patta
2 black cardamom
2 sticks cinnamon
8-10 black pepper
2 cloves
1/4 tsp turmeric powder
Salt as per taste
1 tsp Red chilli powder
2 tbsp coriander powder
2 tsp corn flour

For Garnishing
Coriander leaves

  • Beat the curd and keep aside. Take black pepper, black cardamom, green cardamom, cloves and cinnamon in a mixer and grind coarsely.
  • Mix the corn flour in 2tbsp water.
  • Make a paste of red chilli powder, salt, turmeric powder and coriander powder  with 2 tbsp water.
  • Heat oil in a pan. Add coarsely grounded spices and cumin seeds.
  • When seeds crackle add tejpatta and spices paste.
  • Fry for a while and beaten curd. Stir continously.
  • After 2 minutes add cornflour paste and fry till oil separate.
  • Mix 2 cups of water and bring to boil.
  • Stir continuously for 2 minutes more. take off from flame. Garnish with coriander leaves.
Options for Serving
  1. With corn
  • Take 100 gm corn and boil in water till tender. 
  • Drain extra water and grind coarsely in hand grinder, and add it to the curry.
2. With Potato
  •  Take 12-14 baby potatoes. peel and was. Prick with fork. dip in salted water for 15 minutes. take out and wipe with a clean cloth.
  • Heat 6 tbsp oil in a pan fry these potatoes till cooked and turn light brown. 
  • Add potatoes to the gravy.
3 With Chana Daal
  • Wash 1 cup of chana daal and cook with 1 full cup of water in pressure cooker for 5 minutes.
  • Cooked daal add to the gravy.

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