I am not a chef but I learned cooking from my granny, and whenever I make this Rajasthani Style curry everyone loves it very much.
This curry goes very well with Rice, chapati, Baati and even Bajra or Jawar chapatis and The Khichda of Bajra made especially in winters at Rajasthan.
Recently I made this curry for some Assamese guests and they loved it so much that during their stay at Rajasthan everyday they asked me to make curry for one meal and this motivated me to why not share this recepie of mine .
Here you go – Try this and share the pics with mes it will make me super happy to see you cooking what I make .
Rajasthani Curry –
- Butter Milk – 2 cups ( If it is sour, else 3 cups can be taken )
Gram flour – 3/4 cup
Black pepper – 1/4 tsp
Salt – as per taste ( and suitable for the curry proption which I am making is 1 tea spoon )
Red chillies – 2
6.Garlic – 1 clove
- Fenugreek seeds -1 teaspoon
Jeera powder – 1 teaspoon
Asafoetida (Hing) – 1/4 tea spoon
- Cumin seeds
Red Chilly Powder
Take fresh peas, or finely chopped onions or fresh cilantro leaves or Chiwla daal or even any green leafy vegetable whichever you like.
Any oil – preferably Olive oil
Step 1. –
Take butter Milk in a pan, add gram floor to it and then with the help of wooden grinder Gently mix the two unless and until the flour gets completely mingled into it.
Add salt, black pepper powder, jeera powdet to it.
Step2 – (Tadka )
Now take a big spoon, add 2 tea spoon oil to it, heat the spoon on high flame, add mustard seeds, cumin seeds, hing, tezz patta, fenugreek seeds to it.
Also add ginger garlic paste, red chilly powder and at last add the two red chillies breaking them into two pieces.
Let everything make a crackle noise.
Step3. – Be safe while doing this, add the Tadka into the buttermilk pan .
Add water as required.
Step4 – Immediately take the pan and place it on stove and start stirring it.
Stir it continuously on high flame till the curry starts getting a boil ( Do not leave it for a moment before a boil else it will become waste )
When curry starts boiling reduce the flame, now add the green leafy vegetable, or fresh peas of your choice and let the curry boil for around 45 minutes or as my granny says boil it till it get 500 boils, she says the more it get boils the better it tastes.
At last granish the curry with fresh cilantro leaves.
I have added less chilly powder keeping in mind the taste buds of my little brother, I will suggest to add at least 3 tea spoons to enjoy that Rajsthani Flavour and enjoy the hot curry with Rice.
Share your views.