Aunty's Recipes II: Kahri

This yellow dish is just about everyone's favorite in this house; I think I saw Virali eat it for three meals in a row. The word kahri means to thicken. Aunty tells me that "the more you thicken it, the tastier it is!" So keep this one simmering for as long as you want.






Kahri
1 liter buttermilk
¼ cup gram flour (besan)


Oil (for caramelization)
½ cup onion
2 tbsp garlic
¼ tsp asefoetida
½ tbsp fenneric seeds



1 medium potato, peeled and thinly sliced
1 tsp salt
1 tsp red pepper powder
2 tsp tumeric powder
½ tsp garam masala (optional)



Mix flour and gram flour, in a bowl, to a smooth consistency (a whisk or egg beater might help). Mix oil, onion, garlic, asefoetida, and fenneric seeds in a pot; caramelize. Add potato, salt, red pepper powder, tumeric powder, garam masala. Add milk/flour mixture. Bring to boil, reduce heat. Simmer for 15 minutes. 
 
To thicken, add more flour (mixed evenly in water). To thin, add hot water. 

And once again, spices are to taste.