Curry

curry

Ingredients for Curry

In English
250 grm. yogurt
Or 675 ml buttermilk
6 tbs. besan
1 small onion chopped
1 tsp. salt according to taste
1/2 tsp chili (Lal Mirch) powder
1/2 tsp turmeric (Haldi) powder
6-8 curry leaves (Karhi Patta)
1 tsp. cumin seeds (Zeera)
Pakorhay:
6 tbs. besan
1/2 tsp. salt
1/4 tsp chili (Lal Mirch) powder
2-3 chopped green chilies
1/4 tsp. cumin seeds (Zeera)
1 small onion-chopped
In Roman Urdu
250 grm. Dahi
Or 675 ml Lassi
6 tbs. besan
1 choti pyaz kaat lain
1 tsp. namak
1/2 tsp Lal Mirch powder
1/2 tsp Haldi powder
6-8 Karhi Patta
1 tsp. Zeera
Pakorhay:
6 tbs. besan
1/2 tsp. namak
1/4 tsp Lal Mirch powder
2-3 pisi hari mirch
1/4 tsp. Zeera
1 choti pyaz kaat lain
Cooking Method of Curry
Direction In English
Whip the yogurt into a smooth paste.
Add basin, salt, pepper, Turmeric (Haldi) and chopped onion and mix well.
Add 3-4 glasses of water and leave
to cook partially covered on low heat.
When the onion has softened and the
curry has attained the desired consistency add PaKoray.
Pakorhay:
Mix together all the ingredients to make a thick paste and deep fry tablespoon fulls to make PaKoray.
Baghar:
In about 1-1/2 tbs. oil fry Cumin Seeds and curry leaves, and add together with hot oil to Karhi.
Remove from heat and serve Curry with chapati or plain boiled rice.
Direction In Roman Urdu
Dahi ko phaint lain.
Ab es mai basin, namak, mirch, haldi, aur kati hoi pyaz daal k achi tarha mix kar lain.
3-4 glass pani daal k halki anch py paka lain.
Jab pyaz naram ho jaye aur curry garhi ho jaye tou us mai pakorhay daal dain.

Pakorhay:
Sarey ajza ko mix kar k garha sa paste bana lain aur pakorhay ki shakal bana k achi tarha fry kar lain.
Baghar:
11/2 tbs. oil mai zeera, and curry patta fry kar lain aur garam oil k sath curry py daal lain.
Curry ko Roti ya chawal k sath peysh karain.

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