Pahadi Jholi

Ingredients

• 4 cups buttermilk
• 4 tablespoons gram flour (besan)
• 1 teaspoon red chilli powder
• ½ teaspoon turmeric powder
• 2 teaspoons coriander powder
• Salt to taste
• 2-3 tablespoons mustard oil
• 1 teaspoon cumin seeds
• 3 teaspoons coriander seeds
• 2-3 dried red chillies
• ½ teaspoon fenugreek seeds (methi dana)
• ½ teaspoon asafoetida (hing)
• 1 inch ginger, finely chopped
• 1 tablespoon finely chopped garlic
• 2 green chillies, finely chopped
• 1 medium onion, finely chopped
• 2-3 tablespoons finely chopped fresh coriander leaves
• Fresh coriander sprig for garnish
• Steamed rice for serving

Method

1. Take buttermilk in a bowl, add gram flour, red chilli powder, turmeric powder, coriander powder and salt and mix well taking care there are no lumps left.
2. Heat mustard oil in a kadai till it begins to smoke. Add cumin seeds and once they start to change the colour, add coriander seeds, dried red chillies, fenugreek seeds and asafoetida, mix and sauté for few seconds.
3. Add ginger, garlic and green chillies, mix and sauté for 1 minute. Add onion, mix and sauté till golden brown.
4. Add buttermilk mixture, mix and allow to come to a boil.  Add coriander leaves, mix, reduce the heat and cook, stirring continuously, for 6-8 minutes.
5. Transfer into a serving bowl, garnish with coriander sprig and serve hot with steamed rice.