Heat 2 tablespoon ghee in a pan and fry badi over medium flame until golden on both sides. Drain on an absorbent paper and set aside.
In a heavy bottomed saucepan, heat remaining 2 tablespoon ghee over medium heat.
Add cumin seeds and saute until brown in color and fragrant.
Now add chopped garlic and saute for 1 – 2 minutes.
Add in chopped onion and ginger – green chili paste, fry until onion turn translucent.
Add wheat flour and roast over medium flame until flour turn deep brown in color and starts releasing a distinct aroma.
Once flour is roasted, add enough water to make curry, salt, spices and fried badiya.
Let it simmer over low flame till curry thickens and badiyan get cooked. The cooking time for badi depends on the quality of the badi, mine usually takes 20 – 30 minutes.
And the curry tastes better only when simmered over low heat for sometime.
Garnish with chopped coriander and serve hot with rice.