Floriya di Kadi

Ingredients

• 50 g boondi

• 80 g curd

• 50 g besan

• 30 ml mustard oil

• 3 red chillies, whole

• 1/2 tbsp jeera, whole

• 1/2 tbsp coriander, whole

• 1/2 tbsp methi seeds

• 60 g onion

• 20 g ginger

• 20 g garlic

• 15 g tamarind

• 1/2 tbsp turmeric powder

• 3 green chillies, slit

• 7-8 curry leaves

• salt as per taste

• 1/2 tbsp hing

• 2 g fresh coriander

Method

Make a mixture of besan and curd and keep aside.

Heat the mustard oil and temper it with whole jeera, curry leaf, coriander seeds, red chilli, hing and methi seeds. Now add onion, sauté it.

Add ginger-garlic paste, green chilli and turmeric powder.

Now add the mixture of besan and curd, cook it in a low flame, add tamarind water.

Add boondi, check the consistency, add fresh coriander and season with salt as per taste.

Serve Himachali Floriya Di Kadi with steamed rice.