Karela Kadhi

MethodCombine the besan, curd and 1 cup of water in a deep bowl, whisk well and keep aside.Heat the ghee in a deep non-stick pan, add the mustard seeds and sauté on a medium flame for 30 seconds.Add the bay leaf, cloves, cinnamon, cumin seeds, asafetida and curry leaves and sauté on a medium flame for a few seconds.Add the potatoes, chilli powder, cumin seeds powder, coriander powder, turmeric powder and salt, mix well and cook on a medium flame for 1 minute.Add the curd -water mixture, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.Serve hot garnished with coriander.