|Bengal gram flour||2 Tablespoon (Also Called Besan)|
|Sour yoghurt||2 Cup (32 tbs)|
|Water||4 Cup (64 tbs)|
|Grated ginger||2 Teaspoon|
|Green chillies||2 , finely slit or chopped|
|Sugar||2 Teaspoon (Otherwise To Taste)|
|Mustard seeds||1 Teaspoon|
|Cumin seeds||1 Teaspoon|
|Turmeric powder||1⁄2 Teaspoon|
|Ghee/Clarified butter||2 Tablespoon|
|Red chili||1 , broken into pieces|
|Finely chopped coriander leaves||1 Tablespoon|
Take a vessel and mix yoghurt, gram flour and water and without any lumps.
Add ginger, green chillies, curry leaves, sugar and salt.
Let the mixture simmer on gas for 5 minutes and bring to a boil while you cook.
Take a frying pan and heat up ghee or clarified butter for 2 minutes and add in mustard seeds and the cumin seeds.
Add asafoetida, red chilli and turmeric powder when you hear the mustard and cumin seeds crackle.
Saute all these spices on low heat for a few seconds.
Now add the gram flour gravy to the tempering spices in the pan.
Keep stirring as the gas simmers at low heat for 4 minutes.