Whisk yogurt well with besan. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder,red chilli powder, salt, crushed green chili, garlic and ginger and three cups of water and whisk again.
Heat oil in a kadai. Add fenugreek seeds, cumin seeds, and red chillies. Stir for a few seconds. Add yogurt mixture. Add the curry leaves and bring to a boil stirring continuously and simmer on low heat for about fifteen minutes.
Add 1 CUP BOONDI and continue to simmer for four to five minutes till the consistency is saucy-not too thick and not too runny.
Garnish with coriander leaves and serve hot with steamed rice.