Kadhi Gujarati

Method

1. 1 Beat the yogurt with the besan chickpea flour and 500 ml of water until all lumps are dissolved.
2. 2 Kadhi Gujarati is thin like soup, not thick like sauce, and has a sweet and sour taste because it contains palm sugar.
3. 3 Simmer over low heat, stirring continuously in one direction for 15 minutes; stop stirring when the yogurt has separated.
4. 4 Add palm sugar, grated ginger, and green chilies, then simmer for another 5 minutes.
5. 5 Sauté mustard seeds in ghee until they pop, then add hing and curry leaves.
6. 6 Pour the remaining sauce over the kadhi pot, sprinkle with coriander, and serve with rice.

With an appliance

• Oven 33 min

  Replace steps 3–4: Pour the yogurt and besan mixture into a covered saucepan, place it on the middle rack of the oven at 140°C for 18 minutes, then add the sugar, ginger, and chili; reduce the cooking time by about 2 minutes. The heat will surround the saucepan, preventing separation, sticking to the bottom, and eliminating the need for constant stirring. The mustard seed tossing in step 5 should still be done on the stovetop.