Bell Pepper Kadhi

A slight twist on the classic kadhi. Here's how I make it:

Tempering - 1 tsp ghee (or veg oil), 1/2 tsp cumin seeds, 4 cloves, 1 small piece cinnamon, pinch of fenugreek seeds (methi daane), green and/or red chillies cut into big pieces
1/2 cup finely chopped colored bell peppers
1/4 cup finely chopped onions (optional, I have not used in above picture, reduce bell peppers if using)
1/2 tsp ginger paste
1 cup thin buttermilk
1 tbsp gram flour (chickpea flour)
1.5 tsp salt or to taste
1 tsp sugar
pinch of turmeric (optional)
chopped cilantro for garnish

Make the tempering by heating the ghee/oil and adding the other ingredients. Fry for a minute on low heat. Add the bell peppers and onions. Fry well till softened. Add the ginger & fry another minute. In the meanwhile, mix the buttermilk with the gram flour, salt, sugar and turmeric pwd if using. Add this to the peppers. Now it is important to keep stirring. You can increase heat to high and let the kadhi come to a boil. Then take off heat. Till this point, keep stirring constantly. This will prevent kadhi from splitting/curdling. Garnish with cilantro and serve hot with any rice dish or pulav.