Fenugreek Leaves Kadhi

Ingredients:
Fenugreek Leaves 1 Cup packed
Besan / Gram Flour 3 – 4 Tbsps
Plain Yogurt 1 1/2 Cups
Onion 1 Small
Turmeric Powder 1/8 tsp
Green Chiles 3
Salt to taste

Talimpu:
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:
Wash, remove stems and separate fenugreek leaves.
Whisk together yogurt, besan and salt thoroughly with half a cup of water.
Peel and slice the onion.
Remove stems, wash and slice the green chiles.
Heat oil in a sauce pot, add all talimpu ingredients in order.
When mustard seeds start spluttering, add onion and green chiles.
Fry till onion turns translucent, add the washed fenugreek leaves.
When fenugreek leaves wilt and start to crisp up, add whisked yogurt besan mixture, turmeric powder and salt.
Boil the whole mixture on low flame for around 5 minutes for the raw smell of the besan to disappear the flavor of the fenugreek leaves to penetrate.
Serve fenugreek leaves kadhi with steamed rice and dollop of ghee.