Ingredients

• 3 cups low-fat curds (dahi)
• 1/2 tsp turmeric powder (Haldi)
• 4 tsp besan (Bengal gram flour)
• 1 tsp low-fat butter
• 1 tsp cumin seeds (jeera)
• 2 tsp finely chopped green chillies
• 1/2 tsp grated ginger (adrak)
• 1/4 cup finely chopped onions
• 1/4 cup low-fat milk, 99.7% fat-free
• 1/4 cup chopped cucumber
• 1/2 cup chopped tomatoes
• salt to taste

For The Garnish

A sprig of coriander (dhania)

 Method

1. Combine the curds, turmeric powder and besan in a deep bowl and mix well till no lumps remain. Keep aside.
2. Heat the oil in a deep non-stick pan and add the cumin seeds.
3. When the seeds crackle, add the green chillies and ginger and sauté on a medium flame for a few seconds.
4. Add the onions and sauté on a medium flame for 1 minute.
5. Add the curds-besan mixture, milk and ½ cup of water, mix well and cook on a slow flame for 2 to 3 minutes, while stirring occasionally.
6. Add the cucumber, tomatoes and salt, mix well and cook on a slow flame for another minute, while stirring occasionally.
7. Serve immediately garnished with a sprig of coriander.