Curd Gravy

Ingredients

1 curds fresh, thick1 tsp. red chilli powder1/2 tsp. dhania powder1/4 tsp. turmeric powder2-3 pinches asafoetidasalt to taste1/2 tsp. each cumin & mustard seeds1 stalk curry leaves1 tsp. wheat flour2 tbsp. oil1 cup water

Method

Beat curds with a spoon till well broken. Keep aside.Mix all dry masalas in 2 tbsp. water, dissolve. Keep aside.Heat oil, add seeds, allow to splutter.Add asafoetida, curry leavesand dissolved masala. Stir.When oil separates, add curds, stir continuously till whiteness of curds vanishes.Dissolve flour in remaining water, add and stir till boil resumes.Add veggies at this stage.Simmer till gravy thicken a bit.Garnish with coriander, serve hot with rice, roti, or paratha.Goes well with: Boiled poatoes, peas, beans