Grind the dry roasted jowar to a fine powder. Blend the yoghurt, powdered jowar and water. Keep aside for 15-20 minutes.
Heat the oil and ghee in a pan and temper with cumin seeds. Saute for a few seconds. Add the ginger, green chilies and asafoetida. Stir fry for a minute.
Add all the dry spices and give it a toss. Now add the yoghurt mix and bring it to a boil. Simmer till it slightly begins to thicken and comes to a desired consistency.
Switch off the flame and garnish with coriander leaves and chili flakes. Serve with any form of rice or Indian bread.
