GUJRATI KADHI

Ingredients:-

1.Bengal gram flour (besan)--2 tbsp
2.Sour yoghurt-- 2 cups
3.Water--4 cups
4.Grated ginger--2 tsp
5.Green chillies--2 slit or chopped fine
6.Sugar--2 tsp or to taste
7.Mustard seed--1 tsp
8.Cumin seeds--1 tsp
9.Asafoetida--½ tsp
10.Turmeric powders--½ tsp
11. Ghee-- 2 tbsp
12.Red chillies--1 broken into pieces
13.Curry leaves (kadi patta)--4
14.Salt-- to taste
15.Finely chopped coriander leaves to garnish

1. 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.

2. 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.

3. 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.