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Recipe Name: Mukund Curry  
Category: Indian Regional Sub Category: Gujrati


Prep Time Cook Time Serves
20 mins 30 mins 4



Flour   1½ cups
Shelled peas   100 g
Large tomato blanched and sliced   1 no.
Ginger   1 inch piece
Garlic   4 flakes
Bay leaves   2 nos
Sour buttermilk   1 glass
Turmeric powder   1/2 tsp
Dhania powder   1/2 tsp
Jeera powder   1/2 tsp
Garam masala   1/2 tsp
Handful of corriander leaves    
Green chillies   2 nos
Onions   2 nos
Salt and chilli powder to suit the taste    


  • Mix together flour and salt,Add oil and add enough water to form a stiff dough. Wash the dough in a bowl of water till the dough turns milky white, remove the dough from water,and flatten to a thin round cake.Steam till spongy.
  • Remove from fire, cut into small pieces and deep fry to a golden brown colour. Drain and set aside.
  • Grind ginger, garlic and onion to a paste. Heat Oil and fry the paste along with the bay leaves till the oil goes to the top.
  • Add all spices and salt and tomatoes and cook till the tomatoes turn soft.
  • Add peas and buttermilk and cook till the peas are done. Put in the fried pieces and chillies and cook for 5 more minutes on a gentle fire.
  • Serve garnished with corriander leaves.
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Suggested Variation
There is no suggested variation for this recipe
Nutrition Facts
Serving Size   1 katori
Amount Per Serving
Calories 209 Calories from Fat 35
% Daily Value'
Total Fat  3.5 3.2
Saturated Fat  0.4 3.5
Trans Fat  0  
Cholesterol  2 1
Sodium  17 0
Total Carbohydrate  36.4 14
Dietary Fiber   6.2 28.5
Sugars   5.5  
Protein   7.8
Vitamin A   167   * Vitamin C   10
Calcium   57 * Iron   0.5
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs