Gujarati Kadhi

Since I do not like my food sweet, I have ommitted jaggery from the recipe. However if you do like the sweet hot combination flavors of Gujarati food, you can add a tspn of jaggery to this kadhi.

4 cloves of garlic
1/2 " piece og ginger
4 green chillies
3 heap tbsn besan
1/2 tspn turmeric
2 cups water
2 cups yoghurt
1 tbspn ghee
1/2 tspn mustard seeds
1/2 tspn cumin seeds
1/2 tspn fenugreek seeds
1/4 cup choppped coriander leaves
4 curry leaves
2 tspn salt - adjust to taste

1. Mash the ginger and garlic together. Chop the green chillies
2. Mix the yohurt, besan, and turmeric and whisk together till there are no lumps.
3. Add ginger-garlic, chillies to the yoghurt mixture.
4. Cook on low heat for 10-15 minutes till the raw taste of the besan goes away.
5. In a small pan take the ghee. When it is hot add the cumin, mustard and fenugreek seeds and allow them to splutter.
6. Add to the kadhi.
7. Add the choppped coriander and curry leaves to the kadhi.

In Gujarat this is served with mung daal and rice.