Cookbook:Masyaura Curry

Masyaura Curry
CategoryCurry recipes

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  1. Heat ½ cup oil in a pan. Add the masyaura, and fry until it becomes red and crispy. Make sure to stir as you fry because it burns fast. Remove masyaura from oil once finished.
  2. In a separate pan heat the remaining ½ cup oil. Add cumin and fenugreek seeds. Once seeds are golden brown, add potato and green chilies. Fry until it becomes golden brown.
  3. Add fried masyaura, salt, and turmeric powder, then stir properly. Cover and cook it on a low to medium heat for 5 minutes.
  4. Add tomato, cumin-coriander powder, ginger-garlic paste, pepper, and red chili powder. Stir, cover, and cook for another 5 minutes.
  5. Add water and stir well. Cook on medium heat and let the mixture boil. Remove from the heat once you get the desired gravy consistency.
  6. Sprinkle with cilantro to garnish.

Notes, tips, and variations

  • Do not cook on high heat. Be patient and cook on medium heat.[1]


  1. a b Nepalitummy (2014-05-04). "Nepali Tummy!!: Masaura (Sun-dried Vegetable Balls) Curry Recipe!!". Nepali Tummy!!. Retrieved 2019-11-24.