About to retire..err...expire....Methi Kadhi

I have been busy traveling, shopping and with my classes. Cooking something new hasn't been in my mind recently. Today I had to come up with some thing healthy for my now-diet-conscious bil with a container full of yogurt that I had to finish. I opened up the crisper and found some twigs of methi leaves. I had a recipe right there-Methi Kadhi. Something my mom would make because I would have the greens in the yummy kadhi without a fuss.

Sometimes cooking in one's kitchen becomes more like a CIA operation with a list of things to get done with before they die (veggies of course!). My fridge magnets always contains list of veggies with expiration dates. Ahhh...to tell you....it can get tiring! I found succor to my exasperation in a cup of teavana's skinny tea; Yes, it doesn't have an expiration.

Ingredients:-

2 1/4 cups of curds (large)/yogurt
2 1/2 tbl spn of besan/chickpea flour
1/2 tspn of coriander powder
1/2 cup of finely chopped methi leaves

1 cup of water
Seasoning:-
1 inch cinnamon,
1 tsp of Jeera
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/8 tsp of Methi/Fenugreek Seeds
4 cloves
4 green chillies finely chopped
pinch of hing/asafoetida
2-3 Curry leaves
1-2 tsp of sugar (optional
salt to taste

Tempering:-
1 tsp ghee,
1 small pod of grated garlic
2/3 cup of chopped onions

Method:-

Mix the coriander powder, besan and salt in the curd. Add water and whisk the curds till the mixture is smooth without lumps.
Heat 1 tbl spn of oil in kadai/pan.
Add the ingredients for seasoning. Fry well.
Add the curd mixture and methi leaves. Let it come to a boil. Let it simmer after 3 boils for 5 mins. Boil it until the raw taste of the kadhi goes and the besan  gets well cooked. Keep stirring
Fry the ingredients for the tempering in ghee and put it on top of the kadhi.
Serve hot with rice or rotis.