Take 2 small katories besan(rawa variety & not the powdery)
Add garlic ginger paste 1 tspn , 1/2 tspn ajwain & kalonji, salt & mirchi powder & a little oil.
Knead into a smooth dough. Roll into large rolls like the diameter of 1" and cut into thick rings .
Take a little oil, heat-add a few curry leaves, mustard 1/2 tsp, a dash of hing, a slit green chilly, now add 2 heaped tbspns besan roast for 2 mins, add whisked curds( consistency of lassi)&dissolve with salt to taste & a little haldi & a little chilli powder .
Cook for a little while-say 3 ins till after boiling point.
Add the besan rings and cook like dumplings.
In case the consistency is too thick add more curd.
Serve hot garnished with mint leaves.
Fry a finely chopped onion till brown, along with 1/2"ginger finely chopped
Now add soaked masala of Dhania-1 tspn, 1 tspn jeera powder, 1/2 tsp haldi, 1tspn chilli powder, fry till oil separates, add grated tomato, stir further more
Add hot water approx 1 to 1.5 katori-let it boil, now add the rings & cook for a while more.
Serve with hot gooeey rice/basmati rice with lots of ghee