### TranslatedIngredients: 1/2 cup Boondi,1 pinch Asafoetida (hing),1 inch Cinnamon Stick (Dalchini),2 Cardamom Powder (Elaichi),1/2 teaspoon Methi Seeds (Fenugreek Seeds),2 tablespoons Gram flour (besan),1 cup Curd (Dahi / Yogurt),1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,Salt - to taste,Sunflower Oil,1 sprig Coriander (Dhania) Leaves ### PrepTimeInMins: 0 ### CookTimeInMins: 15 ### TotalTimeInMins: 15 ### Servings: 4 ### Cuisine: Himachal ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Khatta Recipe, whisk curd, besan flour, red chilli powder, coriander powder, amchur powder, turmeric powder, salt with 1 1/2 cups of water in a bowl till no lumps are formed.Heat a kadai with oil, add fenugreek seeds, cinnamon, cardamom and hing and allow the flavor to release for few seconds.Lower the heat and add the whisked yogurt mixture. Keep stirring till the the kadhi thickens little.Switch off the heat, add the boondi and some chopped coriander leaves and serve.Serve the Khatta Recipe along with with hot steamed rice or phulka by the side  and also a Bhindi Masala Recipe (Bhindi Tamatar Ki Sabzi) to enjoy a comforting lunch with your loved ones.
