Khandeshi Kokum Kadhi

Ingredients

• 10-12 kokum petals, soaked in 1 cup water for 30 minutes
• ½ cup gram flour
• ½ teaspoon turmeric powder
• ½ teaspoon garam masala powder
• 2 teaspoons coriander powder
• 1 teaspoon cumin powder
• 2-3 tablespoons ghee
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• ½ teaspoon asafoetida (hing)
• 6-8 garlic cloves, sliced
• 3-4 green chillies, broken into pieces
• 8-10 curry leaves
• 2-3 teaspoons chopped jaggery
• Salt to taste
• 2-3 tablespoons chopped fresh coriander leaves
• Steamed rice for serving

Method

1. Take gram flour in a bowl, add kokum water and 1 cup water and whisk well.
2. Add turmeric powder, garam masala powder, coriander powder and cumin powder and mix well.
3. To make tempering, heat ghee in a non-stick pan, add mustard seeds and when they begin to splutter, add cumin seeds. When they begin to change colour, add asafoetida, garlic, green chillies and curry leaves, mix and sauté for 1 minute.
4. Add gram flour mixture and 3 cups water and mix well. Cook for 8-10 minutes on low heat.
5. Add jaggery and salt mix, and cook till jaggery dissolves. Add coriander leaves and mix well.
6. Transfer into a serving bowl and serve hot with steamed rice.