Smita said it goes best with Chapati and vegetables, as a side dish. I had it with rice. For my husband’s birthday today, I plan to serve it as a small shot of soup. So many versatile ways to use it.
I was thinking of adding a little extra besan, to thicken it. Or maybe I could thicken it with corn flour – and then roll some baked sweet potatoes in it and serve it. how about with fried tofu?
To jazz it up a little, you could increase the spice quotient in the ginger chilly paste, or add a few dashes of red chilli flakes.
I think it will taste amazing with sticky rice too, in a hot bowl with some sesame seeds and crushed roasted peanuts.
mango curry shots