Dahi Ki Kari
5 cloves garlic
4 tbsp besan (chick pea flour)
½ tsp ground ginger
¼ tsp chilli powder
¼ tsp turmeric
3 tsp ground roast cumin
600ml yogurt
1.15 litres water
4 tbsp chopped spring onion
2 green chillies
14 curry leaves
1 ½ tsp salt
4 tbsp oil
1 tsp cumin seeds
4 red chillies
Crush one clove garlic and slice the others lengthways.
Mix the besan, crushed garlic, ground ginger, chilli powder, turmeric, roast cumin and yogurt to make a paste. Add the water and strain into a saucepan. Bring to boil then simmer, adding the spring onion, green chilli and 6 curry leaves.
Stir in salt and reduce to the consistancy of thin yogurt. Heat the oil and add the cumin seeds, garlic, red chillies and curry leaves. When the garlic browns, pour over kari and cover the pan to sit.
