1 cup vegan yoghurt
1.5 cups water
salt to taste
2 tsp raisin paste
2 tbsp besan/chickpea flour
1 small onion, thinly sliced
3-4 cloves garlic, minced
1/2 tsp raisin paste
1 sprig curry leaves
1/2 tsp cumin seeds
1 green chili, minced
1 red chili, halved
1 tbsp coriander leaves, chopped
a generous pinch of freshly ground black pepper
In a kadai, add the raisin paste mentioned under ‘To Sauté’. Let it cook till brown, but not burnt. Add onion and garlic and continue to sauté on medium flame. Let the onion too become a deep brown, but not burnt. Keep aside.
In the same kadai, add cumin seeds and roast till they splutter. Add the yoghurt mix
Bring to boil on a low flame, stirring continuously. As the curry comes to a boil, add onion mixture, coriander leaves and ground black pepper. Simmer for a few minutes and remove from flame.
Serve with red, brown, black or millet rice. Traditionally, this is served with Parsi brown rice or khichdi. Enjoy!