Yogurt: 250 ml; Besan (Gram flour): 5 tablespoons; Jaggery: 1 very small piece (1/2 inch cube); Green chillies: 5-6; Garlic: 4 pieces; Onion: 1; Curry leaves: one blade; Peanuts: Handful; Split chickpeas: One teaspoon; Fenugreek seeds: 1/2 teaspoon; Mustard seeds: One teaspoon; Jeera (cumin) seeds: One teaspoon; Chilli powder, turmeric powder, jeera powder: 1/2 teaspoon each
Blend well the yogurt and besan into a mixer. Keep aside.
Heat oil in a frying pan and add mustard seeds, whole jeera, and fenugreek seeds and split chickpeas. When it sputters, add coarsely chopped 1/2 onion, two garlic cloves, three petals of curry leaves and a four to five dry red chillies. When it turns crispy brown, remove from pan, to be used as garnish later.
Add a tablespoon of oil and lightly fry a handful of peanuts, then add a mixture of chopped onion (the remaining half), two garlic cloves, and two finely chopped green chillies. When they start turning brown, pour the mixture prepared earlier and keep stirring. Add salt to taste. Throw in two finely chopped green chillies, the jaggery and some chopped coriander leaves, all the while stirring.
Once the mixture thickens, switch off the heat and throw in the garnish prepared earlier. Also throw in some more freshly (finely) chopped coriander leaves. Your finger-lickin’ kadi is ready, Gujarati style.
Serve hot with steamed rice, preferably the brown boiled rice variety. Serve hot.