Ingredients:
Bathua (Cheel Bhaji) Leaves – 250 gms
Yogurt – 200 gms
Besan Flour – 4 tblsp
Red Chilli Powder – 3 tsp
Oil – 7 to 8 tsp
Cumin Seeds – 3 tsp
Asafoetida – a large pinch
Garlic Paste – 3 1/2 tsp
Green Chillies – 5 to 6, slit, deseeded
Salt as per taste
Turmeric Powder – 2 tsp
Method:
1. In a bowl mix the yogurt with 2 litres of water.
2. Add besan flour, salt and red chilli powder.
3. Mix well.
4. Heat oil in a pan over low flame.
5. Saute the cumin seeds, asafoetida, garlic paste, green chillies and turmeric powder for 30 to 45 seconds.
6. Add the yogurt mixture and the bathua leaves.
7. Allow it to simmer until a puree consistency is achieved.
8. Transfer to a serving dish and serve.
Note: image is for illustration purposes only and not that of the actual recipe.
