Serves: 4
Cooking time (approx.): 11 minutes
Style: Indian Vegetarian (Gujarati)
2 tablespoon(s) bengal gram flour (besan)
2 cup(s) yoghurt, preferably sour
4 cups water
2 teaspoon(s) grated ginger
2 green chilli(es) slit or chopped fine
2 teaspoon(s) sugar or to taste
1 teaspoon(s) each of mustard seeds and
cumin seeds
½ teaspoon(s) each of asafoetida and
turmeric powders
2 tablespoon(s) ghee (clarified butter)
1 red chilli(es) broken into pieces
4 curry leaves (kadi patta)
salt to taste
finely chopped coriander leaves to garnish
Mix the
yoghurt, gram flour and water in a
vessel beating well so that no lumps are
formed. Add the grated ginger, slit /
chopped green chilli(es), curry leaves,
sugar and salt. Keep on low flame for 5
minutes or till the mixture comes to a
boil. Keep simmering.
For the
tempering, heat the ghee (clarified
butter) in a pan for 2 minute(s). Add
the mustard seeds and the cumin seeds.
Let them crackle. Now, add the
asafoetida, the red chilli bits,
turmeric powder and fry on low heat for
a few seconds.
Add the
tempering to the gram flour gravy and
stir occasionally whilst simmering on
very low heat for 4 minutes.
Garnish with finely chopped coriander
leaves before serving.
