Gujarati Bhinda nu Shaak, Jowar Bhakri and Gujarati Kadhi

Ingredients

• 2 cup jowar atta
• 1.5 cup hot water (for kneading)
• 0.75 tsp salt
• 2 tbsp ghee (optional, for serving)

Instructions

1. 1

   Prepare the dough: In a large bowl, mix together the jowar flour and salt. Gradually pour in the hot water while mixing with a spoon. The water should be hot but manageable to touch. Once the flour comes together, knead it with the heel of your palm for 5-7 minutes until you get a smooth, soft, and pliable dough. It should not be sticky. Cover the dough with a damp cloth and let it rest for 10 minutes.

2. 2

   Divide the dough into equal portions.

3. 3

   Pat the bhakri: Take one portion of the dough and roll it into a smooth ball. Sprinkle some dry jowar flour on a clean, flat surface or a chakla (rolling board). Place the dough ball on the floured surface and gently flatten it with your palm. Using your fingers and palm, start patting the dough, rotating it simultaneously to form an even, thin circle of about 5-6 inches in diameter. Dust with more flour as needed to prevent sticking.

4. 4

   Cook the bhakri: Heat a cast iron tawa or griddle over medium-high heat. It should be hot before you place the bhakri on it. Carefully lift the patted bhakri and place it on the hot tawa. Sprinkle a little water on the top surface and spread it evenly with your fingers. Cook for about 1 minute, until the water evaporates and the top looks dry. Flip the bhakri and cook the other side for another 1-2 minutes, until light brown spots appear. Using tongs, lift the bhakri and place it directly on a medium flame. It will puff up like a balloon. Flip and cook the other side on the direct flame for a few seconds. Avoid burning it. Repeat the process for all the remaining dough balls.

5. 5

   Serve the Jowar Bhakri immediately, smearing a little ghee on top if you like.

Ingredients

• 1.5 cup Curd (Preferably sour for authentic taste)
• 3 tbsp Besan
• 4 cup Water
• 1 tsp Ginger Paste
• 1 tsp Green Chili Paste (Adjust to your spice preference)
• 2 tbsp Jaggery (Grated or powdered. Adjust to taste.)
• 1 tsp Salt (Adjust to taste)
• 0.25 tsp Turmeric Powder
• 2 tbsp Ghee
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Hing
• 8 leaves Curry Leaves
• 2 whole Dried Red Chilies (Broken in half)
• 3 whole Cloves
• 1 inch piece Cinnamon Stick
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Kadhi Base

   • In a large bowl, use a balloon whisk to beat the curd until it is completely smooth and creamy.
   • Add the besan (gram flour) to the curd and whisk vigorously to create a lump-free paste.
   • Gradually pour in the water while continuing to whisk. This ensures the mixture is thin and uniform.
   • Stir in the ginger paste, green chili paste, jaggery, salt, and turmeric powder. Mix until everything is well combined.
2. 2

   Simmer the Kadhi

   • Pour the prepared yogurt-besan mixture into a heavy-bottomed pot or saucepan.
   • Place the pot on medium heat. Bring the mixture to a boil, stirring continuously and scraping the bottom of the pot. This is the most critical step to prevent the curd from splitting.
   • Once the kadhi reaches a rolling boil (after about 5-7 minutes), reduce the heat to low.
   • Let it simmer gently for 10-12 minutes, stirring occasionally. The kadhi will thicken slightly and the raw taste of the besan will cook off.
3. 3

   Prepare the Tempering (Tadka/Vaghar)