Monday, 6 August 2018

Preparation time: 15 minutes
Cooking time 2 hours
Serves: 6-8


For kadhi
1/2 tsp cumin seeds
1 tsp mustard seeds (rai)
1/4 tsp carom seeds
1/2 tsp fenugreek seeds
1/8 tsp asafoitida powder
2 tbsp pure ghee or clarified butter
8-10 kari leaves teared with hand
1 onion finely chopped
1" ginger finely chopped or grated
1-2 green chilies finely chopped
1 ltr. salted buttermilk or lassi or masala chaas or 2 cup sour curd
4 tbsp  chick pea flour (besan)
1/2 tsp turmeric powder
1/2 tsp degi mirch powder
salt to taste
1 tsp sabzi masala or kitchen king masala
1 tsp dhania powder
1/4 tsp green cardamom powder
1/4 tsp black pepper powder
1-2 tsp dry fenugreek leaves


1carrot thinly sliced as fingers
7-8 okra or lady fingers thinly sliced
1/2 capsicum thinly sliced
1 potato thinly sliced as fingers
oil for deep frying

  1. Mix buttermilk with chick pea flour and blend it with a hand blender so that there are no lumps in the batter.
  2. Heat clarified butter in a pressure cooker and add asafotida powder,cumin seeds,carom seeds, mustard seeds, fenugreek seeds, kari leaves, onion,ginger,green chily and cook till the onions turn pink in color.
  3. Now add the chick pea mixture, 1 ltr. water and turmeric powder and cook for approximately one hour  (Simmer the gas after first boil and stir occasionally).
  4. Mean while heat oil in a pan and deep fry all the vegetables or you can saute them in little oil till half done.
  5. Take them out on an absorbent paper and keep aside.
  6. Check the kadhi and adjust the consistency using some water if required or if you like a bit thick kadhi then cook for some more time till you get required consistency.
  7. Add the fried vegetables and all the spices.
  8. Cook further for 5-10 minutes and serve hot with plain rice or jeera rice.
  • You can use any vegetables as per choice and availability like french beans, cauliflower, brinjal,taro root (arbi) broccoli etc.

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