This rich and flavourful buttermilk curry is prepared in rice bran oil -— rice bran oil is less viscous (sticky) thus adding a little less quantity of this oil than we would normally prefer for a recipe would be just right; and I have used two very flavoursome vegetables to enrich this curry.
Fact: As buttermilk is made using live, active cultures of healthy bacteria, it contains probiotics; probiotics help limit the amount of unhealthy types of bacteria in our digestive tract.
- Sauté fine slices of (3 small) onions along with fine slices of (250g) brinjals (- very small brinjals with purple and green skin) in adequate quantity of rice bran oil, until the onion slices turn translucent; and smidgen the mixture with salt – according to preference of taste,
- Add fine slices of (2) drumsticks and fine slices of (2 small) tomatoes to the blend,
- Enhance the mixture with a pinch of turmeric powder and a tsp. of kashmiri chilli powder,
- When the tomato slices begin to melt in the mixture, add half a litre of buttermilk ( – also add a little quantity of water, if required),
- Simmer the combination in low heat until the drumstick pieces become tender.
Serving size: Approximately 4-6
Happy Eating ♥
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I am Sylvia Miranda, the author of the blog masalahealth.com: A blog of innovative and healthy food recipes written in an unorthodox format. I am a recipe developer. I have an inherent ability to create recipes with new flavours using natural ingredients — I create both vegetarian and non-vegetarian recipes, for this I usually use less number of ingredients to keep the recipe simple and easy, which are certainly tasty and are beneficial to health in general. Each recipe is written according to my awareness of the recipe when I create it, in a writing skill which is very easy for the reader to comprehend.