To prepare the chitt, first, peel and chop the ginger. Wash it nicely. Next, remove the skin of the garlic cloves. Roughly chop the green chilli.
Make a smooth paste of ginger, garlic, and green chilli in the blender. If required, use 2 to 4 tablespoons of water to make the paste. Transfer it to a bowl and set it aside.
Heat ghee in a heavy bottom kadhai. Add ginger-garlic paste. Reduce the heat to low and sauté the paste till ghee starts oozing from the sides of the paste. This takes 4 - 5 minutes. Keep stirring the paste while sautéing, so it does not stick to the bottom of the pan.
You will notice after 5 - 6 minutes, the ginger-garlic paste comes together and is no more sticking to the pan.
Add red chilli powder, turmeric powder, salt, and saute for a minute. Add water, stir to combine, and bring the curry to boil once over high heat.
Now slowly add the milk and keep stirring the curry. Now, allow the curry to simmer over low heat for 5 - 6 minutes. Keep stirring at regular intervals.
Do not simmer the curry for too long. Taste and adjust the seasoning accordingly. Garnish with fresh coriander leaves.
Serve Adrak-Lehsun Ki Sabzi (Chitt) warm with Phulkas.