Ridge Gourd Yogurt and Coconut Milk Stew With Sriracha Roasted Garbanzo Beans
Serves 225 mins prep70 mins cook
Ridgegourd Yogurt & coconut milk soup. Serve it with crispy, crunchy, spicy chickpeas. Comforting!! Always a #meatlessmonday fan.
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What you need
Instructions
1. In a large bowl, mix the yogurt and coconut milk and mix very well. 2. In a pan,add 1 tsp oil. Let it get hot and add cumin. Add onion and fry for a minute. Add the ridge gourd, serrano chilly, salt turmeric and fry it for a minute. Add 1 cup water, cover and let it cook for 5-7 minutes. 3. Let cool the vegetable mixture and grind it to a fine paste and keep aside. 4. In the same pan, add 1 tsp of oil, mustard seeds and asafoetida. Add the ground vegetable paste, the coconut milk and yogurt mixture and another cup of water and keep the flame to low and stir constantly. Once you see tiny bubbles on the edges, turn off the heat and serve with some sliced serrano chillies, garbanzo beans and cilantro. For the SRIRACHA ROASTED GARBANZO BEANS: Mix everything together and bake at 420 degrees for 20 minutes. Serve on top of the stew or it is perfect as a snack. ENJOY!!View original recipe