Buttermilk Curry made with Green Sorrel and Chickpea Flour

Our own Indian Kadhi made of buttermilk, besan and khatta palak. I normally don't see this green vegetable often with vendors, this time I got my hands on a few bunches of the Green Sorrel which is Ambat Chuka in Marathi, Khatta Palak in Hindi. Mildly sour, the fresh vegetable lends an amazing taste to the simple Kadhi with a tempering of ghee and jeera. Many times in my childhood I would get to hear in my house, that the menu was going to have Ambat chukyach Kadhi with rice.

Ingredients

1 bunch green sorrel, cleaned and chopped.

2 glasses of buttermilk with 3 tablespoons of besan or chickpea flour mixed well to see that there are no lumps.

Salt to taste

Small spoon of turmeric powder, asefoetida, cumin seeds and 2 tspoons ghee for tempering

Sugar or grated jaggery to taste

1 green chilli and 4 cloves of garlic roughly crushed

Plain water to be added as per the required consistancy

Method

In a deep bottomed vessel take two teaspoons of ghee, heat it a bit add cumin seeds let them splutter, add the garlic chilli mixture stir for a bit, add a pinch of asefoetida and little turmeric powder, add the chopped green sorrel, stir till a little cooked, add the buttermilk chickpea flour mix, keep stirring and adding ater if you think it is too thick. bring it to the required consistancy and then add salt and sugar or jaggery. Bring it to a quick boil and serve hot with steamed rice.