1. Wash leaves, separate leaf and stem. Remove any thick veins with a pair of scissors.

2. Peel out layer of stems, chop finely, soak in some warer, keep aside.

3. Chop leaves roughly, add ginger, garlic, chillies, grind till smooth.

4. Beat curds, add water and gramflour, mix till smooth.

5. Heat ghee in a large deep pan, add seeds, allow to splutter.

6. Add asafetida, bayleaf, clove, cinnamon, and curd mixture in that order.

7. Stir continuously till it starts boiling.

8. Add ground mixture, all other ingredients, stir till boil resumes.

9. Simmer, for 12-15 minutes, till thick and creamy.

10. Serve hot with millet bhakris, rice, etc.

Making time: 30 minutes
Makes: 6 servings
Shelflife: 1 day