Methi Kadhi

A savory curry made with yogurt using fenugreek / bay leaves, ginger, chillies.
Serves- 4
Ingredients:
Sour Curd	-	2 cup
Bengal Gram flour	-	2 1/2 tbsp
Jaggery ( Chopped )	-	2 1/2tbsp
Ginger ( Finely Chopped )	-	1 Inch Piece
Green Chillies ( Slit and Deseeded )	-	2
Curry Leaves	-	10
Finely Chopped fenugreek or Coriander Leaves	-	5 tbsp
Salt To Taste
Seasoning :
Oil	-	11/2 tbsp
Asafoetida Powder	-	a pinch
Cloves	-	4 nos
Cinnamon	-	1 Inch Stick
Cumin Seeds	-	11/2 tsp
Fenugreek Seeds	-	1/4 tsp

Method of Preparation:

Whip the sour curd and to it add enough water to get a pouring consistency. Add bengal gram flour to it and mix well. Then to it add chopped ginger, chopped jaggery and salt to taste and mix. Heat oil in a pan or kadhai, season with mustard seeds, fenugreek seeds and curry leaves to it and sauté till they splutter. Next add asafoetida, slit green chillies, cinnamon and cloves. Add curd mixture to it and stir continuously to see that no lumps are formed and the mixture boils well. Cook on a low flame for sometime. Add chopped coriander leaves to it and mix. Check the seasoning and adjust accordingly. Serve hot.

Note : Bay leaves can be used instead of fenugreek / coriander leaves and the dish can be garnished with finely chopped vegetables.