### TranslatedIngredients: 1 cup Gram flour (besan),Salt - to taste,Turmeric powder (Haldi) - a pinch,1/2 teaspoon Red Chilli powder,1 teaspoon Ajwain (Carom seeds),1-1/2 cup Water,1 tablespoon Sunflower Oil,Curry leaves - few,1 teaspoon Cumin seeds (Jeera),1/2 teaspoon Mustard seeds,Asafoetida (hing) - a pinch,Salt - to taste,1/2 teaspoon Garam masala powder,1/2 teaspoon Red Chilli powder,1 cup Buttermilk,Coriander (Dhania) Leaves - to garnish ### PrepTimeInMins: 15 ### CookTimeInMins: 30 ### TotalTimeInMins: 45 ### Servings: 4 ### Cuisine: Gujarati Recipes﻿ ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Kathiyawadi Dhokli Nu Shaak, firstly we will make the dhokli. In a mixing bowl, mix gram flour, salt, red chilli powder, turmeric powder and carom seeds. Add required water and mix to make a batter. Next, grease a dhokla plate. Transfer the dhokli batter into the plate and steam cook it for 10 to 15 minutes.Later remove from the steamer and allow it to cool. Once it cools down, cut it into small pieces and keep them aside. The next step is to make the curry. Heat oil in a heavy bottomed pan on medium flame.Add mustard seeds and once it splutters add cumin seeds, asafoetida and curry leaves. Saute for about a minute.After a minute, add butter milk, salt, red chilli powder and garam masala into it. Mix everything and cook on sim till the curry starts boiling. This may take 2 to 3 minutes. Now add the diced dhokli, simmer and allow to boil for 3 to 4 minutes. Switch off and garnish with coriander leaves. Serve Kathiawadi Dhokli Nu Shaak along with Aloo Bhindi Ki Sabzi, Cucumber Green Chilli Raita and Phulka for a weekday meal.