Lahsun Ki Sabzi (Garlic Curry)

Sounds Weird, but its true it's a curry served as side dish. You might have heard of garlic chutney many times but not the sabzi. My mom makes this curry often when she runs out of options and if you are a garlic fan then you will love to eat your roti's with this curry alone. 

2 Pods of garlic, peel the cloves and cut them into small/tiny pieces
2 teaspoon of red chilli powder
1/2 teaspoon of turmeric powder
1/4 teaspoon of mustard seeds
1/4 teaspoon of cumin seeds (jeera)
1/4 teaspoon asafoetida (Hing)
2-3 tbs oil
3-4 teaspoon of water
Salt to taste

How I prepare
1. Take a small pan, heat up the oil in it. Add hing, mustard seeds, cumin seeds and allow the mustard to splutter. Lower the flame and add garlic and saute it for few minutes until the garlic has turned into light golden brown color. Don't allow the garlic to burn.
2. Add all the spices and salt. Add water, mix everything nicely. Allow the mix to cook until the oil separates out from the masala.
3. Serve it with Roti, Dosa or Akki Roti.

1. The curry stays good for 3-4 days outside and if refrigerated then it's good for few weeks.
2. After emptying the curry, I wipe one Roti not to waste any masala :)

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