Gujarati kadi

Dinner was a sweet potato-turia-lauki subji that I invented on the fly to go with phulkas. It seemed too simple for a weekend meal, so I decided to add Gujarati kadi. Reminds me of home. I love it.


Ingredients:
2 cups sour and thick buttermilk (or yogurt/curd) beaten well
1.5 tbl spn besan(gram flour)
1 tea spn chili-ginger paste
3-4 curry leaves
1 tbl spn sugar
2-3 strands coriander leaves
1/2 tea spn cumin seeds
1/4 tea spn fenugreek seeds
A pinch asafoetida
1 tbl spn ghee
Salt to taste
Turmeric 1/4 tsp


Method:

1. Make a mixture of buttermilk/yogurt and besan. Beat it really well. Add the turmeric and mix well.
2. Heat Ghee, add cumin seeds, fenugreek seeds and asafoetida. 
3. Now add the buttermilk mixture and mix well. 
4. Add the curry leaves, salt, coriander leaves, chilly-ginger paste and sugar.
5. Bring it to a boil.

Serve hot with phulkas, rice and another subji.