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Ingredients:
Butter milk or yogurt (sour the better): 1 Kg
Gram flour 200 grams (75 for curry & 125 for pakoras)
Cumin seeds 1/2 Tea spoon
Turmeric powder 1/2 Tea spoon
Radish 100 grams
Potatoes (optional) 100 grams
Green chilies 3 in number
Coriander Leaves (chopped) ¼ bunch
Oil 2 table spoon
Salt To taste
Seasoning (Tampering)
Red Chili powder 1/2 Tea spoon
Whole Red Chilies 4 in number
Garlic (finely chopped) 2 cloves
Ghee (clarified butter) 1 table spoons
Method:
Mix sour buttermilk, 75g of gram flour, turmeric powder rand salt in a bowl.
Heat oil in a pan.
Add cumin seeds and wait for it to crackle.
Add chopped green chilies and cook for one minute.
Add the butter milk mixture.
Bring it to boil and reduce the heat and cook on low for 10 minutes
Wash radish and peel the skin.
Cut radish into small pieces in any shape you want.
Add radish to curry.
If you want to add potatoes repeat above three steps.
Cook until the curry has a consistent thickness and radish/potatoes are cooked.
Seasoning:
Add ghee in the pan.
Add whole red chilies, chilly powder and chopped garlic.
Once the garlic turn brown, season the “Baante” with this mixture
Garnish with cilantro.
In my own experience it goes best with plain rice. Suggested accompaniment is “palak kappa"
My experience is that it tastes best with white rice.
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