Gujarati Curry: Sweet & Tangy DelightVeg

1

In a bowl, combine 1/2 cup curd, 1 cup water, and 1.5 to 2 tablespoons of gram flour (besan). Use a hand blender to churn everything together until smooth.

2

Heat 1 tablespoon of ghee in a pot over medium flame. Add 1/2 teaspoon mustard seeds, 1 teaspoon cumin seeds, and 1/4 teaspoon fenugreek seeds (methi daana). Let them splutter and turn brown.

3

Add clove and cinnamon pieces, 1 split green chilli, and curry leaves to the ghee and stir.

4

Pour the yogurt mixture into the pot. Add 1.5 to 2 tablespoons of sugar (adjust to taste), salt, and coriander leaves.

5

Let the kadhi simmer for 8 to 10 minutes on low flame until it thickens. Add a little more water if it becomes too thick.

6

Turn off the flame and add a squeeze of lime juice (from a lime wedge). Garnish with more coriander leaves before serving.