Pressure cook suran with water, salt until 4 whistles.

Release pressure naturally and set aside the suran.

Mix yogurt and water in a saucepan.

Add gram flour to the yogurt mixture and whisk well to avoid lumps.

Bring the yogurt mixture to a boil, stirring continuously.

Add salt, red chili powder, turmeric powder, and coriander powder.

Simmer on low heat for 6-8 minutes.

Add the cooked suran to the curry and cook for 3 more minutes.

In a separate pan, prepare the tempering with cumin, cinnamon, bay leaves, fenugreek seeds, and black pepper.

After 30 seconds, pour the tempering over the curry and mix.

Serve hot with Masala Bhendi and Phulka.