INGREDIENTS :
5 Cups Curds/Yogurt (Dahi)
3 tbsp Oil
"½ tsp Rai (Mustard Seeds)
"½ tsp Dhania (Coriander Seeds)
7 - 8 Red Chilies
2 sprigs Curry leaves
4 tbsp Onions, Chopped finely
1" piece Ginger, Chopped finely
2 Green Chilies, Chopped finely
1 tsp Turmeric Powder
"½ tsp Red Chili Powder
2 ripe Tomatoes, Chopped finely
Salt to taste
METHOD :
Hang the curds in muslin cloth and once the whey is completely drained, transfer to a bowl, level with a spatula and reserve in the refrigerator until cool.
Cooking : Heat Oil in a kadai(Indian wok), add Mustard, Coriander and Red Chilies and stir over medium heat until Chilies become bright red. Add Curry leaves, stir until they stop spluttering, add Onions saute until translucent and glossy, add Ginger and green Chilies and saute until Onions are lightly colored. Then add Turmeric and Red Chili Powder (dissolved in 2 tbsp of Water), and stir until the moisture evaporates. Now add Tomatoes and Salt, and Bhunno/Stir-fry until the moisture evaporates, remove and pour over the yogurt cheese.
To Serve : Remove to a serving bowl, garnish with Almond flakes and fresh Coriander and serve with bread of your choice.
Tags: main course, lunch, dinner, curries, side dishes, gravy.
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