Kadhi

This goes very well served with gramflour dumplings in them - the kadhi here imparts a tangy spiciness to the pakodas. You may opt to add about a teaspoon of sugar to reduce the tanginess if you prefer. Also, this recipe does not make any pretensions about being an "authentic gujarati dish" - it is, as I know it to be, a generic Indian dish that can be adapted to suit the tastes of whoever it is who is enjoying it.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 2  tablespoons  grams flour
• 1  cup yoghurt or 1  cup buttermilk
• 2 -3  cups water
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon ginger paste
• 1⁄2 teaspoon garlic paste
• 1⁄2 teaspoon chili powder
• 1  tablespoon ghee
• 3⁄4 teaspoon cumin seed
• 1⁄2 teaspoon black mustard seeds
• 1⁄4 teaspoon fenugreek seeds
• 10  curry leaves
• 1  pinch asafoetida powder (hing)
• 1  small onion, finely chopped
• 1⁄4 teaspoon turmeric
•  chopped fresh coriander (to garnish)

Directions

1. Place gram flour in a deep mixing bowl.
2. Add yoghurt and water, and whisk until smooth.
3. Stir in salt, ginger, garlic and chilli.
4. Heat ghee in a saucepan.
5. Add the seeds and rest of ingredients.
6. Stirfry until onions soften.
7. Pour in yoghurt mixture and bring to boil while stirring.
8. Turn down to simmer for 10-15 minutes, garnish and serve.
9. Optional: Add pakodas (dumplings) before serving.