Make a butter with the gram flour & water in a bowl, beat for 5 minutes, then stir in the rest of ingredients for the dumplings.
Heat the oil in a wok.
Deep fry the dumplings.
Drain, and keep aside.
Whisk the yoghurt, gram flour and water together.
Heat the ghee in a pan, add the asafoetida, fenugreek, coriander, mustard and onions seeds, and the cumin and turmeric powders.
Stir in ginger & garlic.
Add the mixed yoghurt and cook on low heat for about 1 hour.
If the curry gets too thick, add hot water.
Add dumplings to the curry.
In a small pan, heat the ghee, saute the mustard seeds and the red chillies, and pour over the curry.
Garnish with coriander leaves and serve with hot rice.
Pleasebe judicious and courteous in selecting your words.
Sanjeeji is my favourite chef so I always try his cooking. This kadhi also as usual was excellent.
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