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)
How To Prepare
- 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 or karchi.
- 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 and heeng.
- 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 (steamed rice)