Served as main course. Suitable for vegetarians. A Gularati (western India) cuisine.

Indian

2 Tablespoons Bengal Gram Flour (Besan)

2 cups Yoghurt, preferably sour

4 cups Water

2 teaspoons grated Ginger

2 Green Chillies, slit or chopped fine

2 teaspoons Sugar or to taste

1 teaspoon each of Mustard Seeds and Cumin Seeds

1/2 teaspoon each of Asafoetida and Turmeric powders

2 Tablespoons Ghee

1 Red Chillies, 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 chillies, 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 in a pan for 2 minutes. 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. Serve hot with Yellow Gram Rice or white rice.

Preparation time: 10-12 minutes

Cooking time: 10-15 minutes

Serves: 4

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