Ingredients:
250 g besan / gram flour
3 cups water
3 long dried red chillies, crushed
1 tbsp coriander powder
1 tbsp cumin seed powder
1 medium onion, chopped
4 green chillies, chopped
1 kg yogurt
1 tsp mustard seeds
½ and ¼ tsp turmeric
few stalks curry patta
½ large bunch coriander leaves
1 tbsp mint leaves
4 tbsp oil
2 tsp chili powder
slat to taste
Method:
1.Mix water with 1 tbsp oil, half the coriander and cumin seed
powder, ¼ tsp turmeric, crushed chili and salt. Cook till it boils then
remove from heat. Add gram flour and mix well into a paste. Make sure
that flour is mixed thoroughly and no lumps remain. Then grease a flat
dish and spread the paste on it. Level and cut into 1 inch square
pieces.
2.Heat the remaining oil in a wide bottom pan. Add mustard seeds, curry
patta, and onions immediately, taking care that mustard seeds do not
burn. Fry onions till golden brown. Add yogurt which has been whipped
with one cup of water.
3.Put on slow fire, stirring all the time. Add chili powder, the
remaining coriander and cumin seed powder, ½ tsp turmeric and salt.
When it comes to a boil, put in dhokli pieces or squares.
4.Cook on slow fire till dhokli absorbs curry.
5. Serve warm. Garnish with green chillies, coriander and mint leaves.