1. Yoghurt (Dahi) – 1 cup
2. Chickpea flour (Besan) – 5 tbsp
3. Water – 5 cups
4. Fenugreek leaves (Methi) – 1 cup, washed and finely chopped
5. Dried Button red chillies – 3-4
6. Ginger paste – 1 tbsp
7. Green Chillies – 1, finely chopped
8. Curry leaves – 10-12
9. Jaggery (Gur) – 2 tbsp
10. Salt – 1 tsp or to taste
11. Cumin Seeds (Jeera) – 1 tsp
12. Mustard Seeds (Rai) – 1 tsp
13. Asafoetida (Hing) – 1 tsp
14. Mustard Oil – 2 tbsp
Take 1 cup of yoghurt in a bowl. Add 5 tbsp of chickpea flour (besan) to the yoghurt. Whisk the yoghurt well to remove all lumps.
Now add 5 cups of water and mix well.
Head 2 tbsp of mustard oil in a pan. Heat the oil to smoking point.
Add to the hot smokey oil – Cumin seeds (jeera), mustard seeds (rai) and asafoetida (hing). Allow the seeds to splutter in the oil for a few seconds.
Add the button dried red chillies, ginger paste and green chillies. Fry for a few seconds.
Now add to the saucepan the yoghurt + chickpea flour + water mixture. Keep stirring the saucepan until the curry comes to a good boil. It will take a few minutes. Once it comes to a boil, lower the heat.
Then add curry leaves, salt and jaggery powder and mix well.
Add in the chopped fenugreek leaves and mix again.
Cover the saucepan and cook on low heat for 35-40 minutes. Stir often in between.
If the curry is getting too thick, add some hot water to thin it out.
Check seasoning and serve with hot boiled rice.