1. Heat 2 cups of water in a skillet. 2. Add saunf powder, cinnamon powder, black and green cardamoms, ginger powder, cloves, cumin seeds and salt to taste. 3. Stir once. 4. Add sliced kamal kakri and mix well. 5. In a separate bowl, mix in the gramflour in the yogurt. 6. Add gramflour-yogurt mixture to the skillet. 7. Mix well. 8. Bring to a boil. 9. Lower flame and allow to cook on medium flame while you prepare the seasoning. 10. To prepare the seasoning, heat ghee in a non-stick pan. 11. Add hing (asafoetida powder), cumin seeds and green chillies. 12. Allow the cumin seeds to crackle. 13. Stir once. 14. Remove from heat. 15. Add seasoning mixture to skillet. 16. Stir well. 17. Garnish with corriander leaves. 18. Serve hot with white Basmati rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
