Brief: 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.
Besan or Rice flour - 1 cup
Curd - 3 cups
Oil or Ghee - 1/2 cup
Garlic - 4 to 5 cloves
Dry Faran or Cummin seeds - 1 tsp
Red chillies whole - 4 to 5
Asafoetida - a pinch
Dry coriander powder - !/2 tsp
Turmeric powder - 1/2 tsp
Red chillies powder - 1/2 tsp
Water - 3 cups
Salt - 3 tsp or to taste
Chopped spinach or fenugreek leaves -optional
Jholi can be made of besan or rice flour. Mix besan, 1/4 tsp
turmeric powder and 1/2 tsp salt. Make it into a thick paste by
gradually adding water, and continuously folding it with a spatula
Now mix the paste with Curd and water. Churn the mixture well.
Take a pan or karahi and heat the oil. Add garlic cloves in
the hot oil. When the garlic turns light brown, faran, red chillies
Immediately pour the curd mix into the frying pan. Add turmeric
powder, dry coriander powder, red chillies powder and salt.
Cook till the gravy starts thickening and the raw smell of
besan is gone. Let the jholi cook for about 10-15 minutes. If
you are using rice flour then cook it for few minutes more. Add
more water to keep the consistency thin.
Before taking it off from heat, add handful of chopped spinach
leaves or chopped spring onion leaves. Cook for few more minutes
till the leaves are tender.
Garnish with a table spoon full of ghee, coriander leaves and
green chillies( slit apart into two pieces) and serve with bhaat