Gujarati Kadhi

Ingredients

•Gram flour (besan)                                 2 tablespoons

•Yogurt                                                   2 cups

•Ginger-garlic-green chilli paste                1 teaspoon

•Salt                                                        to taste

•Mustard seeds                                       1/2 teaspoon

•Cumin seeds                                          1/2 teaspoon

•Curry leaves                                          8-10

•Dried red chillies,broken                        2

•Asafoetida                                            a pinch

•Cloves                                                  3-4

•Cinnamon                                             1 inch stick

•Radish,cut into thin strips                       1 small

•Potato,cut into thin strips                       1 small

•Ripe banana,cut into round slices           1 medium

•Sugar                                                    1 teaspoon

•Fresh coriander leaves,chopped            1 tablespoon

Method

Whisk together the gram flour, yogurt and ginger-green chilli paste to make a smooth mixture. Add three cups of water and salt and mix well. Set aside.

Heat the oil ghee in a deep pan and add the mustard seeds, cumin seeds, curry leaves, red chillies, asafoetida, cloves and cinnamon.

When the seeds splutter, add the radish and potato (if using) and mix. Add one cup of water and cook on medium heat till the vegetables are cooked.

Add the yogurt mixture and continue to cook, stirring continuously, till the mixture thickens slightly. Adjust the salt.

Add the banana slices (if using) and sugar and mix lightly.

Serve hot garnished with the fresh coriander.