Khatta Besan

In a bowl using a wire whisk beat together the gram flour, buttermilk and curd to create a lump free watery batter. Keep aside

Finely chop onion, green chilli, garlic and tomato. Keep aside

In a heavy bottomed pan heat oil and add the mustard seeds. After the mustard seeds splutter, add asafoetida and curry leaves. Fry for 5 -10 seconds

Add the chopped garlic, green chilli and onion. Sprinkle a pinch of salt to allow the onion to cook faster.

Once the onion turns translucent and is cooked through add turmeric powder, chilli powder and salt. Sauté for a minute.

Add the chopped tomato and cook until soft.

Pour in the gram flour, buttermilk and curd mixture. Add water and cook on low heat for 10-15 minutes to allow the gram flour to cook completely. Stir every 2-3 minutes

Khatta besan is ready when the mixture thickens to a thick cake batter consistency.