Strain the yoghurt through a muslin cloth. Add 1/2 cup water and mix well.
Add the gram flour strips; mix well.
Heat the ghee in a wok; add asafoetida, cumin seeds, ginger, red chilli powder, and turmeric powder. When the seeds start spluttering, immediately add the yoghurt mixture. Bring the mixture to the boil, stirring constantly.
Add salt and mix well. Lower heat ans simmer for 2-3 minutes.