1 Medium Ratalu peeled and cubed
2 Tomato and 1 or 2 green chili made into puree / paste
1 Onion made into paste ,1 Tsp garlic paste
4 Tbsp Ghee
3 Tbsp Curd
Red chili powder (as per taste)
Turmeric powder (as per taste)
Dhania powder/ Coriander powder (as per taste)
Salt (as per taste )
2 Tbsp Malai or Fresh cream. (optional)
Add ghee to frying pan to fry ratalu. Let it fry till it leaves its stickiness and turn into light golden. After it gets fried take it out and add onion garlic paste to ghee let it fry till it turn into light golden color then add tomato and green chili puree or paste . Let it fry till ghee floats . Till then add chili powder, turmeric powder, dhaniya powder into curd and stir it properly see that no lumps are there if u have cream or malai u can add that too… so that you get rich gravy. And then add this mixture to tomato puree which is already there in pan. Give a stir see that it doesn’t stick pan and then add salt to it.. Fry till ghee floats over it and add ratalu to it and let it fry for 5 minutes. 😊 now your sabzi is ready can have it with chapatis or with rice..
Tip: Ratalu can also be added in Kabuli by adding few more veggies in same gravy and layering it with rice.. Try it and do let me know your comment.
Note: You can also make gravy of just curd by using 1 cup of curd ( skipping tomato and onion ) and adding spices. In that case you can also store it in air tight container for about 1 week in fridge and can reheat it as and when required. 🙂
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