Gram Flour Dumplings in a Tangy Yogurt Curry

Whisk yogurt, salt, red chilli powder, turmeric, and half the gram flour together in a bowl. Keep aside. Sieve the other half of the gramflour and soda together, add the carom seeds and enough water to make a thick batter. Beat well. Add green chillies. Heat enough oil in a kahdai(wok) to deep fry. Drop large spoonfuls of the batter in the oil to get 1-1/2" puffy dumplings. Fry until golden brown on all sides. Remove and keep aside. Heat oil(45 ml/3 tbsp) in a handi(pot), add the yogurt mixture and water(720ml/3 cups). Bring to boil, reduce and summer for 8-10 minutes, stirring constantly to prevent the yogurt from curdling. Add potatoes and onions, cook until potatoes are tender. Add dumplings, simmer efor 35 minutes, remove from the heat and transfer to a serving bowl. Heat the remaining oil(15 ml/1 tbsp) in a small pan. Add the cumin, mustard, and fenugreek seeds, saute until they crackle. Add whole red chillies, remove from fire and pour this tempering over the hot curry. Serve hot, garnished with chopped coriander and accompanied by rice.