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14. Vegetable Curd-Curry (Tarkarira Dahiko curry - Nepali)
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Source: JOYS OF NEPALESE COOKING
| 2 cups | yogurt |
| 4 tablespoons | gram flour (besan, chickpea flour), (or substitute buckwheat flour) |
| 2 tablespoons | peas |
| 1 | potato medium, (peeled and cut into small pieces) |
| 1 | brinjal, (aubergine) small (sliced before cooking) |
| 1 | carrot sliced |
| 4 small (2.5 cm) | cauliflower |
| 1 | onion, finely chopped |
| 1 | tomato, finely sliced |
| 2 cloves | garlic |
| 2.5 cm | ginger |
| 1 tablespoon | turmeric powder |
| 1 tablespoon | salt |
| 1/2 teaspoon | mixed masala spices |
| 1 tablespoon | coriander powder |
| 1 tablespoon | cumin seeds |
| 1 tablespoon | chopped coriander leaves |
| 1 tablespoon | chilli or paprika, (optional) |
| 1 tablespoon | oil |
| 1 cup | water |
Utensils pan-1, big bowl-2, ladle-1, tablespoon-l, beater-1.
Process garlic, paprika, turmeric, coriander powder, and cumin to make a paste. Heat oil. Fry onion light brown. Add fry for 2 minutes. Add tomatoes and again fry for At l/2 cup of water and cook the vegetables until they . Beat the gram flour and yogurt and put it in the vegetables. Stir and add water. Keep on stirring. When it , continue cooking for another 5 minutes to make curry with coriander leaves and add mixed spices. Serve
Time required: 30-35 minutes
Serves 7 servings
Note water can be added according to one's taste
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