This is the variation of salan gravy with addition of curd in the salan gravy

Ingredients:

Peanuts 1 tb
Sesame seeds 1 tb
Coconut powder 1 tb
Oil 1 tb
Salt
Mustard seeds ¼ ts
Cumin seeds ¼ ts
Methi seeds 1/8 ts
Kalonji (optional) ¼ ts
Red chilly 3 n
Ginger garlic paste 1 ts
Curry leaves 2 sp
Cumin powder ½ ts
Coriander powder 1 ts
Chilly powder 1 tb
Turmeric pinch
Green chilly 2 n
Coriander chopped ½ b
Mint chopped ½ b
Yogurt/tamarind/lime juice / tomatoes 2 tb

Directions:
Heat a pan add peanuts dry roast this in a slow flame, add sesame seeds, dry roast along with peanuts, then add coconut powder, sauté it and put this into the blender, add some water and make a paste.

Heat oil in a pan add mustard seeds, when mustard seeds splutter add cumin seeds, red chilly, methi seeds (kalonji optional) , add sliced onions, salt, curry leaves, cook this till onions are golden in colour, add ginger garlic paste cook this till raw flavor is gone, add turmeric, red chilly powder, cumin powder, coriander powder, green chilly, add peanut and sesame seed paste, water, mix it like a thin paste, cook this in a slow flame for 30 minutes, then add chopped coriander, chopped mint, add beaten yogurt, once it comes to boil switch off the flame.


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