½cupchopped and steam cooked mixed vegetableswe have used carrots, green peas and raddish
1 tomatochopped
1teaspoonoil
1/2teaspoonghee
1broken dry red chilideseeded
¼teaspoonmustard seeds/rai
½teaspooncumin seeds/jeera
pinchof asafoetida/hing
1green chilicut into 2 pieces/finely chopped
5-6curry leaves
an inch piece of gingergrated
¼teaspoonturmeric powder/haldi
½teaspoonjaggeryoptional
salt to taste
Instructions
Steam cook vegetables for 3 whistles.
In a bowl, combine curd and besan, whisk well. Add 1 cup water. Beat till no lumps remain. Keep aside.
Heat oil+ghee in a deep non-stick pan and add dry red chilli and mustard seeds.
When the seeds crackle, add cumin seeds, asafoetida, green chillies, curry leaves, ginger and boiled vegetables and saute on a medium flame for 2-3 minutes.
Add salt and turmeric powder and sauté for a few seconds.
Add the curd-besan mixture, mix well and bring to boil.
Now add chopped tomatoes and jaggery and cook on a slow flame for 7- 8 minutes, while stirring continuously. We have added jaggery to balance the sourness of curd. You can also add sugar instead of jaggery or eliminate adding sweetness.
Check consistency and add more water if you find the kadhi too thick.
Serve hot with steamed/jeera rice or phulka rotis.
Video
Notes
•If you find the consistency to be thin and want to add more besan, don’t add directly into the boiling kadhi. Otherwise, lumps will be formed. Mix besan with 2-3 tablespoons of water/curd/buttermilk, whisk well and then add it to the kadhi.•You can also add onions to this recipe.