Mongra Curry | besan mongra curry recipe
Mongra curry made with besan mongra and curd is the most instant curry recipe.
Ingredients
1 cup = 200ml
- 1.5 cup mongra
- 1 cup curd
- 1 onion big cut lengthwise
- 1 green chilli
- 1 tsp cumin seeds
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp garam masala
- salt to taste
- 4 cup water
Instructions
- Heat oil in a pan & add cumin seeds. Let seeds splitter.
- Add green chilli and onion.
- Saute onion and let it turn pink and translucent. Note, not to let onion turn brown and hence loose its crunch.
- Add red chilli powder, turmeric powder, coriander powder and garam masala. Saute.
- Whisk the curd very well and add to the pan.
- Immediately start and keep stirring for about a minute or two or until curd begins to boil. Do not stop otherwise curd will crackle down.
- When the oil is seen separating and starts floating on the surface and edges of pan, this is a sign that curd is cooked properly.
- When the curd is cooked, add water.
- Also add salt.
- Let the water come to boil.
- Add Mongra, mix it in the curd gravy well.
- Boil it for one more time.
- Mongra curry is ready.
Notes
- Prefer to use slightly tangy curd for better taste. 1 day old curd is a better choice.
- But if you have only a fresh curd, no issues. Just place the curd out of refrigerator for about 1 hour prior to preparation of curry. In short, tangy curd will be better over fresh sweet curd.
- Be careful while adding salt because mongra too have a salt in it.
- Add water depending upon your liking and requirement for thickness. Serving with rice needs little extra water in comparison to when serving with chapati.