Spicy, quick, and perfect with bhakri or ragi roti. This recipe is ideal for those moments when you're short on time but craving something flavorful and homemade. The combination of thecha paste and besan slurry creates a delicious curry that pairs beautifully with traditional Indian breads or even plain rice.
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Grind garlic, green chillies, coriander leaves, and jeera into a coarse paste. Avoid making it too smooth.
In a bowl, mix besan with ½ cup water. Ensure there are no lumps.
Heat oil in a pan. Add mustard seeds and let them crackle.
Add jeera and curry leaves.
Add chopped onion and sauté for 1–2 minutes until slightly soft.
Add the prepared thecha paste and cook for a few seconds until aromatic.
Add turmeric, salt, and extra water. Mix well.
Slowly pour the besan slurry while stirring continuously.
Cook for 2–3 minutes until the curry thickens.
Heat a little oil separately, add red chilli powder, and pour it over the curry.
Ensure the besan slurry is lump-free for a smooth curry texture.
Adjust the spice level by increasing or decreasing the number of green chillies.
Serve the curry immediately for the best taste and consistency.
Can I use roasted besan for this recipe?
Yes, roasted besan can be used, but it may slightly alter the flavor of the curry.
What can I pair this curry with?
This curry pairs well with bhakri, ragi roti, or plain rice.
Can I make this curry less spicy?
Yes, reduce the number of green chillies and red chilli powder to make it less spicy.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat before serving.
Can I skip the final tadka?
The final tadka adds an extra layer of flavor, but you can skip it if desired.
Kitchen/cooking 🥘Authentic Recipe 🍱Everyday Lunch Thali ideas 👌Easy | Quick | Food Hack | Healthy Recipe
