|Green Chillies:||2, sliced lengthwise and de-seeded|
|Dahi:||1 - 1 1/2 cups|
|Besan(Gram Flour):||2 - 3 Tbsp|
|Ginger Paste:||2 tsp|
|Kadi Patta:||Leaves of 4-5 sticks|
|Water:||(1/2 + 1/2 + 3) cups = 4 cups(960 ml)|
|Jeera(Cumin Seeds):||2 tsp|
|Vegetable Oil(or Butter or Ghee):||1 1/2 Tbsp|
|Hing(Compounded Asafoetida) powder:||1/2 tsp|
|Salt:||To taste(or 3/4 - 1 tsp)|
|Jaggery:||2 - 2 1/2 Tbsp|
|Fresh Corriander leaves:||A fistful(for seasoning)|
|Sugar:||1 1/2 tsp|
- Add Besan to dahi. Add ginger paste to it.
- Add 1/2 cup water to the above mixture and it in mix with a mandhiani(apparatus used to make buttermilk from curds). When mixed well, add remaining water and wash the mandhiani.
- Saute chillies, kadi patta, hing and jeera in the oil.
- Make sure gas is on medium.
- Add the flour & curds liquid to the above and add the remaining water to it to adjust the kadhi's consistency. The mixture will thicken on cooking because of the gram flour(besan). Keep stirring the mixture to prevent sticking at the base.
- When the kadhi starts to boil, reduce the flame to slow and keep cooking for about 20 mins more. It is done when kadhi doesn't spill over when the flame's intensity in increased. Cook it sufficiently well or else kadhi will remain uncooked and will taste bad.
- Now, add the jaggery to it and stir in till dissolved. Add jaggery ONLY after the besan is cooked well.
- Add sugar to taste.
- Serve and enjoy!