Kosthu
Ingredients
- 1 tbsp Vegetable Oil
- 1 tsp Mustard Seeds
- 1 tsp Split Bengal Gram (chana dal)
- 1 Onion (chopped)
- 1 Tomato (chopped)
- 1/2 tsp Salt (or to taste)
- 1-2 Green Chillis
- 1/2 tbsp Ginger (finely minced)
- 1/4 tsp Turmeric
- 1/4 tsp Asafoetida (hing)
- 2 tbsp Gram Flour/Chickpea Flour (besan)
- 4 tbsp Water
- 1 cup Water
Instructions
- Add the oil to your pan and once hot, add the mustard seeds and split bengal gram.
- Once the mustard seeds pop, add your onions, ginger, green chilli and sauté till the edges of the onions turn brown.
- Roughly tear up/ chop the curry leaves and add it to the pan.
- Add the tomatoes and sauté for 1 minute.
- Add salt, turmeric and hing to the tomatoes and sauté for another minute.
- Mix the gram flour with 4 tbsp water and ensure the mixture is as smooth as possible.
- Add half a cup of water to the vegetables and bring to a gentle boil.
- Strain the gram flour mixture into the pan while mixing constantly.*
- Add an additional cup of water until it's at your desired consistency.
- Taste and adjust the seasoning.
- Let it boil for 20 seconds before turning it off.
Notes
*This avoids the mixture from becoming lumpy so work fast!
**The water added at the end can be adjusted according to your preferences. Remember the curry will thicken as it cools down so you want to make sure the consistency while it’s hot is a little thinner than desired.