Name: Gujarati Curry recipe by Noopur Baweja at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: Gram Flour : 2 tablespoons; Red Whole Chillies : 2 pieces; Cumin Seeds : 1/4 tsp; Jaggery : 1 small piece ( you can adjust to your taste ); Mustard Seeds : 1/4 tsp; Ginger - Green Chilli Paste : 1/2 tsp; Fenugreek Seeds : 1/4 tsp; Water : 4 cups; Cinnamon Stick : a tiny piece; Black Cardamom : 1 piece; Bay Leaf : 2 leaves; Curry Leaves : A Handful; Salt : to taste; Sugar : 1 tbsp; Curd : 2 cups ( whisk it to have no lumps ); Oil/ Ghee : 1 tbsp

ABOUT Gujarati Curry RECIPE

A very simple and light curry , usually had with rice or khichdi . Even being a Punjabi I Prefer having this one because this is light and very comforting

Ingredients Serving: 4

Gram Flour : 2 tablespoons
Red Whole Chillies : 2 pieces
Cumin Seeds : 1/4 tsp
Jaggery : 1 small piece ( you can adjust to your taste )
Mustard Seeds : 1/4 tsp
Ginger - Green Chilli Paste : 1/2 tsp
Fenugreek Seeds : 1/4 tsp
Water : 4 cups
Cinnamon Stick : a tiny piece
Black Cardamom : 1 piece
Bay Leaf : 2 leaves
Curry Leaves : A Handful
Salt : to taste
Sugar : 1 tbsp
Curd : 2 cups ( whisk it to have no lumps )
Oil/ Ghee : 1 tbsp

Instructions

Whisk the curd smooth , to avoid lumps .
In a pan add gram flour , curd and water stirring constantly to avoid lumps. We need a smooth consistency .
After getting the smooth consistency, now it's ready to b cooked.
On the high flame, put the pan.. Add Ginger Green chilli paste, salt, jaggery and sugar . Gradually the curry will start thickening and accordingly add water so that the consistency is smother. Keep stirring till the first boil comes.
After the first boil , turn off the flame .
Now it's time for tempering . Personally speaking , I love the crackling sound which comes at the time of crackling.
For the tempering : Heat Oil / Ghee in the pan . Add Red Chillies, Fenugreek seeds, Mustard seeds, Cinnamon , Cardamom and Cumin seeds and let it crackle.
Now add Bayleaf and Curry leaves . Stir for a minute and turn off the flame. The tempering is ready.
Put the tempering in the curry vessel and cover it for a few minutes. By doing this the flavours will be well incorporated .
Serve the curry hot with boiled rice or khichdi.

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