Methi Kadhi

Ingredients: Sour Curd - 2 cup Bengal Gram flour - 2 1/2 tbsp Jaggery ( Chopped ) - 2 1/2tbsp Ginger ( Finely Chopped ) - 1 Inch Piece Green Chillies ( Slit and Deseeded ) - 2  Curry Leaves  - 10  Finely Chopped fenugreek or Coriander Leaves - 5 tbsp Salt To Taste Seasoning : Oil  - 11/2 tbsp Asafoetida Powder  - a pinch    Cloves  - 4 nos Cinnamon  - 1 Inch Stick Cumin Seeds - 11/2 tsp Fenugreek Seeds    - 1/4 tsp

Method of Preparation: Whip the sour curd and to it add enough water to get a pouring consistency. Add bengal gram flour to it and mix well. Then to it add chopped ginger, chopped jaggery and salt to taste and mix. Heat oil in a pan or kadhai, season with mustard seeds, fenugreek seeds and curry leaves to it and sauté till they splutter. Next add asafoetida, slit green chillies, cinnamon and cloves. Add curd mixture to it and stir continuously to see that no lumps are formed and the mixture boils well. Cook on a low flame for sometime. Add chopped coriander leaves to it and mix. Check the seasoning and adjust accordingly. Serve hot. Note : Bay leaves can be used instead of fenugreek / coriander leaves and the dish can be garnished with finely chopped vegetables.