1-2 Kakdi (grated) cucumber
1-2 hari mirch chopped (green chilli)
8-10 Leaves kadhi patta (curry leaves)
1/2 Cup besan (bengal gram flour)
1 1/2 Cup dahi (curd)
2 Table spoon oil
1 Tea spoon rai (mustard seeds)
1/2 Tea spoon hing (compounded asafoetida)
1/2 Tea spoon haldi
1/2 Tea spoon lal mirch
Salt to taste
Heat oil in a pan and add rai and hing.
Add kadhi patta, grated kakdi, haldi, lal mirch and hari mirch.
Add salt, cover and cook for 2-3 mins.
Mix besan in curd and pour it in pan.
Keep on low flame till the besan is cooked.
Serve hot with rice.