Dahi Bhindi Baigan Saag

Heat oil in a deep and thick bottomed vessel and fry all the vegetables (ladyfinger, brinjal, potato) one by one till they turn pink. Now heat oil in a pan, crackle cumin seeds, add bay leaf, black pepper, curry leaves, add ginger and green chilli paste and fry, add gram flour and fry till they turn pink.

Now mix the fried vegetables, add turmeric powder, red chilli powder, coriander powder, garam masala and fry for 1 minute. Now add salt and 1 cup water and cook covered on low flame for 1 minute.

Turn off the flame and add curd while stirring with a spoon (keep in mind that the curd should not be cold, use room temperature curd, this will prevent curd from curdling in the curry) after 1 minute, turn on the gas and cook the curry till it becomes thick (you can make the curry thin or thick as per your taste, just add coriander leaves to the prepared curry and serve