Gujarati Kadhi/ Spicy yogurt curry

Kadhi is a yogurt based gravy which often contains chickpea flour and vegetable flitters called pakoras-Kadhi Pakodi. It is usually served in combination with Khichri. Although Kadhi is made in different parts of India, it differs in its flavour, taste and consistency. Gujarati and Rajastani Kadhi differs from the that made in north India. Traditionally it is sweeter and thinner than the northern varieties and is eaten without pakoras. Variations can be made on this basic dish by including vegetables like okra(lady's finger). The recipe that I made is from my mom. She often makes kadhi at home which makes an combo with rice and rotis.

Ingredients
Yogurt(curd)- 2 cups
Water- 3 cups
Besan(chickpea flour)- 2 tbsp
Turmeric powder- 1/4 tsp
Salt to taste
Sugar- 1 tsp(optional)
Kasoori Methi(dry fenugreek leaves)- 1 tsp
Coriander(cilantro) leaves- 2 tbsp
Seasoning
Mustard seeds- 1/2 tsp
Cumin seeds- 1/2 tsp
Ajwain- 1/4 tsp
asafoetida- 2 pinch
Green chillies- 2
ginger(chopped)- 1 tbsp
Red chillies- 2
Curry leaves- 1 string
oil/ ghee- 2 tsp

Method:
Mix the yogurt, water, beasan, salt and turmeric powder in a bowl. Heat oil/ ghee in a pan and add mustard seeds, cumin seeds, ajwain, red chillies. When the mustard cracks, add green chillies., ginger, asafoetida, curry leaves and saute them for 20 seconds. Now add the yogurt-besan mixture and allow it to cook on a medium flame for few minutes. Finally add sugar(optional) and  turn off the flame. Garnish with cilantro leaves and serve hot.