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PrintYOGHURT GRAVY
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Chop the vegetable and pressure-cook for a whistle.
- Grate coconut.
- Soak all the ingredients for the masala for ½ hour add coconut and grind into a fine paste.
- Beat yoghurt.
- Heat oil, allow the mustard seeds to splutter. Add to lassi mixture. Add asafoetida powder, salt and the boiled vegetables.
- Add masala paste and mix well.
- Allow it to simmer in medium heat. Stir until thick. Add water if too thick.
- Serve hot.
INGREDIENTS
- 500 grams of ash gourd
- 500 ml of Yoghurt
- 1 teaspoon mustard seeds
- 2 teaspoon coconut oil
- 1 teaspoon asafoetida
- Salt to taste
Masala
- 2 teaspoon of coriander seeds
- 2 teaspoon of Jeera
- 4 tablespoon of Rice
- 1 teaspoon of thoor dal
- 12 Green chillies
- 1 teaspoon of mustard seeds
- 400 gram of coconut
- 1 teaspoon of chana dal
3 comments for “Yoghurt Gravy”
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