So, lababdar is a kind of thick gravy laced with tomato and nut paste. However, since I had a friend over who is allergic to cashew nuts I decided to move away from the original recipe and instead use onion paste to make the gravy thick. Also, curry leaves are generally not an ingredient used in traditional lababdar recipes but I love their flavour and so have used them in my recipe. In addition, I have made the gravy slightly spicy with use if bedagi red chili powder instead of the Kashmiri chilli powder.
Do let me know if this variation from the traditional lababdar recipe works for you. Here is the recipe:
Prep Time: 10 minutes
Cooking Time: 20 minutes
So, do try out this recipe and let me know how it turned out.
- Regional Indian Food & Travel enthusiast