Gujarati Curry

Whisk the curd smooth , to avoid lumps .

In a pan add gram flour , curd and water stirring constantly to avoid lumps. We need a smooth consistency .

After getting the smooth consistency, now it's ready to b cooked.

On the high flame, put the pan.. Add Ginger Green chilli paste, salt, jaggery and sugar . Gradually the curry will start thickening and accordingly add water so that the consistency is smother. Keep stirring till the first boil comes.

After the first boil , turn off the flame .

Now it's time for tempering . Personally speaking , I love the crackling sound which comes at the time of crackling.

For the tempering : Heat Oil / Ghee in the pan . Add Red Chillies, Fenugreek seeds, Mustard seeds, Cinnamon , Cardamom and Cumin seeds and let it crackle.

Now add Bayleaf and Curry leaves . Stir for a minute and turn off the flame. The tempering is ready.

Put the tempering in the curry vessel and cover it for a few minutes. By doing this the flavours will be well incorporated .

Serve the curry hot with boiled rice or khichdi.