Bhavnagari gathia 150 grams,
Yogurt (sour) 2 cups,
Turmeric powder 1/2 teaspoon,
Red chilli powder 1 teaspoon,
Gram flour (besan) 2 tablespoons,
Salt to taste,
Oil 2 tablespoons,
Mustard seeds 3/4 teaspoon,
Asafoetida 1/4 teaspoon
1- Whisk yogurt with three cups of water, turmeric powder, red chilli powder, gram flour and salt (care should be taken that no lumps are formed).
2- Heat oil in a kadai, add mustard seeds.
3- As it starts crackling add asafoetida and the curd mixture.
4- Bring the kadhi to a boil and simmer for eight to ten minutes stirring constantly.
5- Stir in ganthia and simmer for two more minutes.
6- Serve hot with steamed rice.