Cheera thandu charu curry / red spinach or red swiss chard stem in yogurt curry

Ingredients

• Cheera Thandu 8- 10
• Green chili slit lengthwise - 3
• Plain yogurt/curd - 1 cup
• Water - 3-4 teaspoons( or you can add how much water you want)
• Shallots chopped - 2 teaspoons
• Ginger and garlic crushed - 1.5 teaspoon
• Turmeric powder - 1/4 teaspoon
• Red chili powder - a pinch
• Fenu greek seeds - 1/4 teaspoon
• Cumin seeds - 1/4 teaspoon
• Mustard seeds - 1/4 teaspoon
• Dried red chiles
• Curry Leaves

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Preparation

• Cut cheera thandu into medium pieces and cook it with green chiles and 1/4 cup water for 8-10 minutes.
• Whisk the curd well and add required water to make it in the consistency you want. Add only 4 teaspoons of water for 1 cup of curd.
• Heat oil in a pan and add mustard seeds. when they pop up add cumin seeds, fenugreek seeds , dried red chiles and curry leaves and fry for 30 seconds.
• Add chopped shallots, ginger and garlic and saute for 2 minutes.
  
• Add turmeric powder, a pinch of red chili powder and cooked cheera thandu. Now switch off the flame and let it cool for 3-4 minutes.
• Now add the curd and combine well and simmer for 2-3 minutes, or it is heated through.
• Do not heat this in a high flame because it will curdle. Make sure to stir it continuously while heating .
• Add salt to taste and serve warm.

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