Jowar Kadhi

Blend the yoghurt, jowar flour and water. Keep aside for 15-20 minutes.

Heat the oil and ghee in a pan and temper with cumin seeds. Saute for a few seconds. Add the ginger, green chilies and asafoetida. Stir fry for a minute.

Add all the dry spices and give it a toss. Now add the yoghurt mix and bring it to a boil. Simmer till it slightly begins to thicken and comes to a desired consistency.

Switch off the flame and garnish with coriander leaves and chilli flakes. Serve with any form of rice or Indian bread.