Cut the Jimmikand into your desired shape. I cut it into a diamond shape.
Mix the gram flour and yogurt until smooth. Then add water slowly and whisk into a smooth batter. If you have any lumps, pass through a fine sieve to remove. The batter will be quite watery. Set aside
Heat the mustard oil in a pan and fry the Jimmikand until crispy and golden on both sides. Set them aside.
In the same pan and oil, over medium heat, add the black mustard seeds. Be careful, they will pop and fly.
Once the mustard seeds have popped, add the red chilli, asafoetida and curry leaves (removed from the stem.) Cook for a few minutes to release the flavour.
Pour in the gram flour / yoghurt batter. Then add in the turmeric powder and kala namak.
Stir to mix and continue stirring for about two to three minutes.
Add the fried pieces of jimmikand and stir for another three minutes or so, until the sauce has thickened. It should be coating consistency, which means it should coat a spoon when poured off.
Once ready, transfer to serving bowls and serve hot with either rice or paratha.