Method of Preparation :
Cook the vegetables with salt in a pan. Churn the buttermilk and keep it aside.
Grind the ingredients for the paste. Add it in the churned buttermilk and stir well. Pour this to the vegetables pan. Allow to boil and cook till vegetables are done.
Season mustard, curry leaves and red chillies. When mustard seeds begin popping, add the mixture to the curry. Serve with rice. |
