- 1L Buttermilk
- 4 tbsp besan (chickpea flour)
- 2-4 tbsp of ghee
- 1 tbsp cumin seeds
- 2 cinnamon sticks
- 1 bay leaf
- 8-10 curry leaves
- 1-2 whole dry red chillis
- 5 garlic cloves finely chopped
- Small knob of grated fresh ginger
- 1 chopped green chilli
- 20-30gm of jaggery (to your taste) cut into small chunks or grated
- 1 tbsp of salt
- 0.5 tsp turmeric
- 0.5 tsp chilli powder
- 0.5 tsp garam masala
- Pinch of asafoetida
- Whisk the buttermilk with the besan and set aside
- Put a deep pan or saucepan on medium-high heat and put the ghee in the pan. To test if it is hot enough you can throw in some cumin seeds- you want these to sizzle a little.
- When up to temperature put in the pan the cumin seeds, bay leaf, whole red chillies, cinnamon sticks, curry leaves (these will really sizzle, step back). Then add in the garlic, green chilli and ginger and stir. Let this sizzle away for 2-3 minutes and stir a couple of times.
- Add in the buttermilk and besan mix and stir.
- Add the salt, jaggery, turmeric, chilli powder, garam masala and asafoetida. You may want to add in vegetables or protein of your choice here.
- Stir and then let it slowly come to boil uncovered (around 10 minutes).
- Serve with rice and chapati. You can also add in your favourite vegetables or protein.
Recipe by Priti Patel