- Capsicum cut in cubes – 1/2 cup ( or Vegetable of your choice)
- Thick yogurt – 2 cups
- Water – 1 to 2 cups according to desired consistency
- Asafoetida/Hing – a pinch
- Turmeric – a pinch
- oil – 1-2 tsp
- Salt to taste
- Toor dal – 2 tbs
- Red chillies – 2-3
- Cumin/Jeera – 1 tbs
- Coconut – 1/4th cup
- Oil – 2 tbs
- Curry leaves – few
- Mustard seeds – 1 tsp
- Cumin/Jeera – 1 tsp (optional)
1. Soak the toor dal, red chillies and jeera in warm water for 30 minutes. Do not soak the coconut if you are using fresh. If you are using frozen coconut let it thaw during this time. Once its soaked for 30 mins add all the ingredients into a smooth paste.
2. Add a little oil to the pan and add turmeric powder and hing. Fry it for a min. Add the cut capsicum and fry the it with little salt till it sweats a little and is cooked half way.
3. Now add the ground paste to the capsicum(vegetable) and add the water. Let the mixture cook throughly in a medium to Med-low flame for 5 -10 mins.
4. Make sure the yogurt is beaten without lumps. Once the above mixture is cooked nicely, add the yogurt to the mixture and add required salt. Let it cook in a low flame for 5 mins. This is the part where you have to be very careful not curdle the yogurt.
5. When you see froth forming on the sides switch of the gas and move the pan out (specially if you are using a coil stove, because there is still heat in the coil that could curdle the curry)
6. Now in a separate pan add the oil for tempering. once the oil is hot add mustard seeds, jeera seeds and curry leaves. once it splutters add the mixture to the curry and serve it with hot rice.
P.S: If my yogurt is not sour enough i add a pinch or two of Amchoor powder ( mango powder) to get the sour taste. You can also add a little bit of tamarind water but that will change the color of the curry.