Instructions: Heat the yoghurt with the gram flour green chilli turmeric sugar and salt

Heat the oil in a heavy pan and add the cumin peppercorns and cloves.

Give the yoghurt mixture a good stir ensuring that there are no lumps left and add to the pan. Reduce the heat and cook until the consistency resembles that of a thick batter and the raw flour aroma is replaced by a fragrant one.

Take off the heat
To make the dumplings make a thick batter of all the ingredients except the oil adding water as necessary

Heat the oil in a heav pan.

When it starts smoking lower the heat and drop in 2 to 3 teaspoonsful of the batter at a time. Fry until golden drain and dip into a bowl of water to soften a bit.

Remove immediately squeeze out the water and add to the yoghurt curry.

Make all the dumplings in this manner
To garnish sprinkle over the coriander leaves.

Heat the ghee in a small pan and add the chill) powder.

Take off the heat at once and pour over the curry.

Do not stir.

Serve hot.

This dish is from the state of Uttar Pradesh. The curry goes well with rice or rotis and evokes the feel of a state that produces some of Indias finest saris the Benarasi made of shimmering silk in jewel colours and embroidered with fine filaments of pure 22 carat gold.

Serves 4

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