Rub chironji to remove the husk, discard the husk. Grind or blend, half of it into a paste.
Heat ghee, add cumin, cardamoms and black pepper. Saute a little, add the chopped ginger.
When the ginger browns a little, add dahi a little at a time, stirring well to avoid curdling.
When the oil separates, add coriander, salt, chilli powder and green chillies. Saute further, add chironji and turn around to mix well.
Add enough water to come upto about 2 cm. above the mixture and bring to a boil, then simmer till the chironji is cooked through (the consistency can be adjusted to taste, by adding more or less water).
Bawarchi of the Week
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