Serving – 2
Ingredients:
Kale chane , boiled – 1 / 2 cup
Yogurt ( curd) – 3 / 4 cup
Besan ( gram flour) – 3 Tablespoons
Water – 3 /4 cup
Turmeric powder – 1 / 2 Teaspoon
Salt to taste
Ghee – 1 Tablespoon
Cumin seeds – 1 / 2 Teaspoon
Curry leaves – 4 to 5
Hing (asafoetida) – 1 / 4 Teaspoon
Cinnamon stick – 1 inch
Cloves – 4 to 5
Black pepper – 4 to 5
Cardamom , whole – 2
Ginger paste – 1 / 2 Teaspoon
Garlic paste – 2 Teaspoon
Green chilli paste – 1 Teaspoon
Jaggery , grated- 3 to 4 Tablespoon
Method:
Take one bowl, add yogurt, besan, salt, turmeric powder, whisk well . add water,mix well, keep aside.
Heat ghee in kadai . add cumin seeds, hing, ginger, garlic, green chilli paste, cinnamon stick , black pepper, cloves, cardamom, curry leaves, boiled kale chane, sauté. Add yogurt and besan mixture, jaggery. Mix well .cook for 10 to 15 minutes.
Serve with Rice, garnish with stir fry palak ( spinach) .
Simple but testy receipe
Thanks Prajkta. Must try this 🙂