Vegetable Kadhi

Course: Kadhi
Cuisine: Indian
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4
Author: Neha Mathur
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Ingredients

  • Besan / Chickpea flour - 1/2 cup
  • Sour yogurt - 2 cup
  • Water - 5-6 cups
  • Oil - 2 tbsp
  • Methi / Fenugreek seeds - 1 tsp
  • Mustard seeds - 1 tsp
  • Zeera / Cumin seeds - 1 tsp
  • Heeng / Asafoetida - 1/4 tsp
  • Curry leaves - 10-12
  • Dry red chilies - 3-4
  • Onion - 1 cup thinly sliced
  • Green peas - 1/4 cup
  • Lady's finger - 6-8 slit into 3-4 pieces
  • Cauliflower - 1/4 cup broken into small florets
  • Potato - 1/4 cup cut into small pieces
  • Salt to taste
  • Turmeric powder - 1/2 tsp
  • Red chili powder - 1/2 tsp
  • Coriander powder - 2 tsp
  • For tadka
  • Oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - 8-10
  • Red chili powder - 1/2 tsp

Instructions

  1. Whisk the yogurt.
  2. Add chickpea flour in it and mix well.
  3. Add water and make a thin mixture.
  4. Heat oil in a heavy bottom pan.
  5. When the oil is hot, add fenugreek seeds.
  6. When the seeds starts to splatter, add mustard seeds, cumin seeds, asafoetida, dry red chilies and curry leaves.
  7. Add onion and fry for a minute.
  8. Add the vegetables and cook for a minute.
  9. Add salt, turmeric powder, red chili powder and coriander powder.
  10. Fry for a minute.
  11. Add the yogurt and chickpea flour mixture in the pan.
  12. Bring the mixture to a boil.
  13. Simmer the heat and cook the kadhi for 30-40 minutes on low heat.
  14. Adjust water accordingly.
  15. For the tadka
  16. Heat oil in a pan.
  17. When the oil is hot, add mustard seeds and curry leaves.
  18. Switch off the heat.
  19. Add red chili powder.
  20. Add the tadka in the kadhi.
  21. Serve hot with rice or chapati.