Sweet and spicy Yoghurt curry with Fenugreek leaves

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Ingredients

1. Yoghurt (Dahi) – 1 cup

2. Chickpea flour (Besan) – 5 tbsp

3. Water – 5 cups

4. Fenugreek leaves (Methi) – 1 cup, washed and finely chopped

5. Dried Button red chillies – 3-4

6. Ginger paste – 1 tbsp

7. Green Chillies – 1, finely chopped

8. Curry leaves – 10-12

9. Jaggery (Gur) – 2 tbsp

10. Salt – 1 tsp or to taste

Tempering

11. Cumin Seeds (Jeera) – 1 tsp

12. Mustard Seeds (Rai) – 1 tsp

13. Asafoetida (Hing) – 1 tsp

14. Mustard Oil – 2 tbsp

Method

1.

Take 1 cup of yoghurt in a bowl. Add 5 tbsp of chickpea flour (besan) to the yoghurt. Whisk the yoghurt well to remove all lumps.

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2.

Now add 5 cups of water and mix well.

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3.

Head 2 tbsp of mustard oil in a pan. Heat the oil to smoking point.

Add to the hot smokey oil – Cumin seeds (jeera), mustard seeds (rai) and asafoetida (hing). Allow the seeds to splutter in the oil for a few seconds.

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4.

Add the button dried red chillies, ginger paste and green chillies. Fry for a few seconds.

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5.

Now add to the saucepan the yoghurt + chickpea flour + water mixture. Keep stirring the saucepan until the curry comes to a good boil. It will take a few minutes. Once it comes to a boil, lower the heat.

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6.

Then add curry leaves, salt and jaggery powder and mix well.

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7.

Add in the chopped fenugreek leaves and mix again.    

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8.

Cover the saucepan and cook on low heat for 35-40 minutes. Stir often in between.

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9.

If the curry is getting too thick, add some hot water to thin it out.

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10.

Check seasoning and serve with hot boiled rice.

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