Dahi Khadi

For the Gravy

Ingredients

400 grams sour curds

1 large heaped tablespoon Besan (Channa Dal)

1 large piece ginger (finely chopped)

6-7 pieces curry leaves

2 green chillies (sliced long)

1 teaspoon rye

1/2 teaspoon ajwain

1/2 teaspoon haldi

Dhaniya leaves

Lemon

1. Whisk the curds and besan and add little water such that it becomes a smooth watery paste

2. Put 1 tablespoon oil into tawa, add rye, chopped ginger, curry leaves, green chillies, ajwain and fry for 2 mins

3. Add haldi and the whisked besan/curd mixture. Boil on high gas while stirring continuously till it boils.

4. Then simmer on low flame for half and hour, stirring once in a while.

5. Add the dhaniya leaves and lemon to taste (if the curds are not sour enough, add more lemon for taste)

6. Add salt to taste

For the pakodas

Ingredients

2 onions, cut long

1 green chilly, cut into small pieces

Besan (depending on consistency) between 2-3 teaspoons

Jeera powser

1/2 teaspoon ajwain

1/2 teaspoon haldi

Chopped coriander

Mix all the ingredients alongwith little bit water. Put medium size portions into boiling oil, turn over with fork while cooking. Put the pakodas into the gravy, just before serving to maintain crispiness.