Masyaura Curry
Masyaura are dried lentil and spice dumplings from Bihari and eastern Indian kitchens, and here they are fried until red and crisp before they ever meet the gravy. That step gives the curry its texture and a deep, toasted flavor. The sauce is built from fenugreek and cumin seeds, fresh green chiles and tomatoes, then simmered gently on medium heat until it thickens to your liking.
Instructions
Heat half of the oil (½ cup) in a pan and add the masyaura. Fry, stirring constantly because it burns quickly, until it turns red and crisp, then lift it out of the oil.
Heat the remaining ½ cup oil in a separate pan and add the cumin and fenugreek seeds. When the seeds turn golden brown, add the green chiles and fry until they are golden brown too. The source also mentions potato at this point, but potato is not in the ingredient list, so leave it out unless you add it deliberately.
Return the fried masyaura to the pan with the salt and turmeric, and stir well. Cover and cook over low to medium heat for 5 minutes.
Stir in the tomatoes, cumin-coriander powder, ginger-garlic paste, red chile powder and the black pepper if you are using it. Cover and cook for another 5 minutes.
Pour in the water and stir. Bring to a boil over medium heat, and take the pan off the heat once the gravy is as thick as you like it. Keep the heat at medium throughout rather than high.
Scatter the chopped cilantro over the top and serve.
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