Yogurt Vegetable Dip


Yogurt ½ kg
Milk ½ cup
Carrot 1 (boiled)
Potatoes 2 (boiled)
Green chilies 4 (finely chopped)
Peas ½ cup (boiled)
Mint leaves 10 – 12 (roughly cut)
Black pepper 1 tsp (crushed)
White cumin 1 tsp (roasted and crushed)
Red chili flakes 1 tbsp
Salt to taste
For Baghar:
Red chilies 4 (whole)
Few curry leaves 5 – 7
Oil 2 – 3 tbsp
mustard seeds ½ tsp

cumin 1 tsp


In a mixing bowl, whisk yogurt with milk to a smooth texture.
Mix salt, pepper, red chili flakes and cumin in yogurt.
Cut potatoes and carrots in cubes and set them with peas on a shallow serving bowl.
Pour the yogurt mixture over the vegetables.
Now garnish green chilies and mint leaves.
For Baghar : In a frying pan, fry whole red chilies, curry leaves, mustard seeds and cumin in some oil, till mustard seeds starts crackling .
Apply tarka on vegetable yogurt dip and serve with chapatti .

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