Ingredients

• 1 cup - thick, fresh curds
• 1 tsp - red chilli powder
• 1/2 tsp - coriander powder
• 1/4 tsp - turmeric powder
• 2-3 pinches asafetida
• salt to taste
• 1/2 tsp each of cumin and mustard seeds
• 1 stalk curry leaves
• 1 tsp - wheat flour
• 2 tbsp - oil
• 1 cup - water

How to Make Curd Gravy

• Beat curd with a spoon till well broken. Keep aside.
• Mix all the dry masalas with 2 tbsp. water. Keep aside.
• Heat oil, add cumin and mustard seeds, allow to splutter.
• Add asafoetida, curry leaves and dissolved masala. Stir.
• When oil separates, add curd, stirring continuously till the whiteness of the curd vanishes.
• Dissolve flour in remaining water, add to curd mixture and stir till it boils again.
• Add the vegetables at this stage.
• Simmer till the gravy thickens a bit.
• Garnish with coriander, serve hot with rice, roti, or paratha.