Steamed Indian bread and curry-leaf butter recipe | WW TASTE

Ingredients

• 145 g chickpea flour
• 1 x 2 cm ginger piece, finely grated
• 1 green chilli, finely chopped
• 1 t ground turmeric
• 1 t ground cumin
• 1 t ground coriander
• 1 t salt
• 3 T sugar
• ½ lemon, juiced
• ¾ cup plain yoghurt
• ½ cup water
• 1 T Eno fruit salts
• Fresh shaved coconut, to garnish
• For the tomato relish:
• 2 T butter
• 1 T olive oil
• 200 g Rosa tomatoes, halved or whole
• 1 x 2 cm ginger piece, thinly sliced
• 2 garlic cloves, finely chopped
• 1 red chilli, finely chopped
• 8 curry leaves
• Salt, to taste
• For the curry-leaf butter:
• 4 T butter
• 1 t black mustard seeds
• 12 curry leaves