Maharashtrian Khadi

Prep Time: 15 min
Cooking Time: 5 min
Serves: 3 to 4

Ingredients

1. Thick curd - 2 cups
2. Besan - 2 tbsp
3. Water - 1 cup
4. Thick jaggery extract - 2 to 3 tsp
5. Salt - to taste

For seasoning

1. Ghee - 2 tsp
2. Mustard seeds - 1/2 tsp
3. Green chillies (finely chopped) - 4 small sized
4. Ginger (finely chopped) - 1 tsp
5. Garlic pods (finely chopped) - 1/2 tsp
6. Asafoetida powder - 1/4 tsp
7. Curry leaves - few

For garnishing

1. Cilantro (finely chopped) - 2 tbsp

Method

1. Churn curd, besan in a blender/mixie and stir in water.
2. Add the above mixture to a wok and heat in low flame stirring continuously for about 3 to 5 min until fairly thick.
3. Do not allow mixture to boil as it curdles quickly.
4. Transfer contents to a serving bowl.
5. Heat ghee in a pan, add mustard seeds; let it splutter.
6. Add finely chopped green chillies, ginger, garlic, asafoetida powder, curry laves; saute for 2 min.
7. Switch off gas, add seasoning to the cooked curd besan mixture; mix well.
8. Serve along with stufffed parathas, phulkas, chapathis, rotis & pooris.

NOTE

• Adjust water as per desired consistency.

Gujarathi Khadi

Prep Time: 10 min
Cooking Time: 10 min
Serves: 3

Ingredients

1. Fresh thick yogurt - 1/2 cup
2. Besan - 2 tsp
3. Water - 1/2 cup
4. Salt - to taste
5. Ginger (finely grated) - 1/2 tsp
6. Green chillies (finely chopped) - 1/2 tsp

For seasoning

1. Ghee - 2 tsp
2. Asafoetida powder - pinch
3. Cumin seeds - 1/4 tsp
4. Cloves - 3
5. Cinnamon stick - 1/2 inch piece
6. Curry leaves - few
7. Thick jaggery extract - 3 tsp

For garnishing

1. Cilantro (finely chopped) - 2 tsp

Method

1. Pour yogurt in a deep bowl, add gram flour and whisk well
2. Add salt, grated ginger, chopped green chillies and mix well; whisk well again adding half cup of water.
3. Heat ghee in a small wok, add asafoetida, cumin seeds, cloves, cinnamon and curry leaves.
4. Saute until cumin seeds start changing in color.
5. Add the yogurt mixture, jaggery extract and cook on low heat stirring continuously for five minutes.
6. Garnish with finely chopped cilantro.
7. Serve hot with chapathis, rotis, phulkas, stuffed parathas and also with briyani varieties.