1 cup gram flour (besan)
1 tbsp red chilli powder
1 tsp tumeric powder
6 curry leaves
2 cloves garlic, chopped fine
1 onion, diced into small cubes
6 green chillies, chopped fine
1.5 tsp mustard seeds
1 tsp cumin seeds
A pinch of asafoetida
Coriander leaves to garnish
Salt to taste
Oil as required
Water as required
Mix the gram flour, chilli powder, tumeric powder and a little salt.
Make a batter with two cups of warm water, taking care that no lumps are formed.
Heat oil in a heavy bottom wok (kadhai). A little extra is advised.
Temper with the mustard seeds, cumin seeds, curry leaves, green chilli and garlic.
Add the onions and fry well till transparent.
Turn down heat.
Stir the batter once more and slowly add to the onions, stirring all the time.
Turn up heat half way to medium and continue cooking the batter while stirring till the raw smell and taste disappears.
Add the asafoetida.
Check for salt and add more if required.
Check the consistency and add more water, if required.
Stir in the chopped coriander leaves.
Serve hot with bhakri or chapatti.
Raw onion and spicy thecha make the perfect accompaniments to this dish.