Ingredients
1 250ml pack yogurt
500 ml water
2 tbspn gram / chickpea flour
1/2 tspn tumeric
3 garlic cloves; crushed
2-3 green chillies; crushed
1 inch ginger; grated
salt to taste
1/2 tblspn oil
1/2 tspn mustard seeds
a few curry leaves
Method
1. whisk together the yogurt, water, gram flour, tumeric, garlic, green chillies, ginger and salt
2. Heat oil in a pan large enough the the yogurt/water mixture
3. Add the mustard seeds and curry leaves; as soon as they splutter, add the liquid
4. Bring to boil and simmer for15 minutes
5. Serve with chapatti, chuti kitchri and aubergine and potato curry
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