1. Jholi can be made of besan or rice flour.
2. Mix besan, 1/4 tsp turmeric powder and 1/2 tsp salt.
3. Make it into a thick paste by gradually adding water and continuously folding it with a spatula or karchi.
4. Now mix the paste with Curd and water. Churn the mixture well.
5. Take a pan or karahi and heat the oil.
6. Add garlic cloves in the hot oil.
7. When the garlic turns light brown, faran, red chillies and heeng.
8. Immediately pour the curd mix into the frying pan.
9. Add turmeric powder, dry coriander powder, red chillies powder and salt.
10. Cook till the gravy starts thickening and the raw smell of besan is gone.
11. Let the jholi cook for about 10-15 minutes.
12. If you are using rice flour then cook it for few minutes more.
13. Add more water to keep the consistency thin.
14. Before taking it off from heat, add handful of chopped spinach leaves or chopped spring onion leaves.
15. Cook for few more minutes till the leaves are tender.
16. Garnish with a table spoon full of ghee, coriander leaves and green chillies (slit apart into two pieces).
17. Serve with bhaat (steamed rice).

Note:

• In Garhwali, Jhol means very thin gravy.
• Jhol can be made out of tomatoes, potatoes and other tubers.
• On the other hand Jholi is gravy made out of curd.
• It is comparatively a much thicker jhol and similar to phanu in preparation.