In a bowl, take curd and rajgira flour and whisk well. Add ½ cup water. Beat till no lumps remain. Keep aside. Later you can adjust water as per desired consistency.
Heat the oil and ghee in a kadai/pan. Add cloves, cinnamon stick, elaichi and pepper.
Mix and then add green chillies, curry leaves, jeera and ginger and sauté for a few seconds.
Add the prepared curd-flour-water mixture, salt and jaggery. Mix well and bring to a boil while stirring continuously. Add more water if you find the consistency thick.
Reduce the flame and simmer for 3-4 minutes, while stirring occasionally.