Ingredients
- 1 1/2 cup – curd (full fat works better than skim ones)
- 1 1/2 cup – water
- 1 inch piece – ginger, peeled and chopped into thin slices
- 2 tbsp – besan (chickpea flour)
- 1 tbsp – ghee (or oil)
- 1 tsp – cumin seeds
- 1 tsp – mustard seeds
- 1 generous pinch – turmeric
- 1 pinch – asafoetida
- 1/4 tsp – fenugreek seeds
- few springs – curry leaves and coriander leaves
- 2 to 3 – cloves
- 1 – cinnamon stick
- 1 to 2 – dried red chili
- salt to taste
How to make Gujarati Curry
- Take a large bowl and mix yogurt and water and blend well till there are lumps
- in a small bowl mix chickpea flour with little of the above mixture till it forms into a paste.
- This helps to avoid lumps when added to the yogurt mixture.
- Mix both of them well till blended.
- In a pan, temper the mustard seeds, cumin seeds, ginger, chili, cloves, cinnamon curry leaves with Ghee/oil
- Add the mixture.
- Simmer for 3-4 min and then add turmeric, salt and asafetida and let it come to a boil.
- The heat should be minimum.
- Garnish it with coriander leaves and serve with roti/phulkas.
