Kadhi bari

Ingredients

• For bari: 1 cup besan, ½ tsp ajwain, ½ tsp red chilli powder, a pinch of baking soda, salt, water, oil for frying
• For kadhi: 2 cups sour curd
• 4 tbsp besan
• 4 cups water
• ½ tsp turmeric
• Salt to taste
• 2 tbsp mustard oil
• ½ tsp each mustard seeds, cumin and fenugreek seeds
• 2 dry red chillies
• A pinch of hing
• 1 tsp grated ginger

Method

1. Whisk the besan for the bari with spices, salt, soda and enough water for a thick batter. Beat for 3 minutes until light.
2. Drop spoonfuls into hot oil and fry until golden. Drain.
3. Whisk the curd, besan, turmeric and water until smooth.
4. Heat mustard oil, add mustard, cumin, fenugreek, red chillies, hing and ginger. Pour in the curd mixture and stir until it boils.
5. Simmer on low heat for 20–25 minutes, stirring often, until thick. Add salt.
6. Add the fried baris and simmer 5 more minutes. Serve with steamed rice.