To begin making the Aamras Ki Kadhi recipe, first whip up the aamras, curd, besan, turmeric powder and water in a medium bowl to a fine paste with no lumps.
Pour the Aamras mixture into a saucepan, add the salt and whisk continuously until the aamras kadhi begins to thicken. It is important to keep whisking it until the kadhi thickens, to prevent lump formation.
Bring the Aamras Kadhi into a roaring bowl for a couple of minutes. After that, turn the heat to low and simmer for a good 10 minutes, so all the flavors come together.
Heat ghee in a tadka pan over medium heat; add cumin seeds, dry red chilli and curry leaves. Allow the mustard seeds to crackle.
Once it crackles, add the chopped ginger red chilli powder, asafoetida and saute for a few seconds.
Pour this tadka over the Aamras Kadhi and give it a quick stir.
Check the salt to taste and adjust accordingly. Once done, turn off the heat and transfer the Aamras Kadhi into a serving bowl and serve hot.
Serve Aamras Ki Kadhi along with Aloo Na Shaak, Methi Thepla and Steamed Rice for a comforting weekday lunch or dinner.
