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Vegetable Kadhi
Course:
Kadhi
Cuisine:
Indian
Prep Time:
20
minutes
minutes
Cook Time:
1
hour
hour
Total Time:
1
hour
hour
20
minutes
minutes
Servings:
4
people
Calories:
295
kcal
Author:
Neha Mathur
Made with chickpea flour, yogurt and vegetables, this is must have for anyone who loves Indian cuisine.
Print Recipe
Ingredients
½
cup
Besan / Chickpea flour
2
cup
Sour yogurt
6
cup
Water
2
tablespoon
Oil
1
teaspoon
Methi / Fenugreek seeds
1
teaspoon
Mustard seeds
1
teaspoon
Zeera / Cumin seeds
¼
teaspoon
Heeng / Asafoetida
12
Curry leaves
4
Dry red chilies
1
cup
Onion
thinly sliced
¼
cup
Green peas
8
Lady's finger
slit into 3-4 pieces
¼
cup
Cauliflower
broken into small florets
¼
cup
Potato
cut into small pieces
Salt to taste
½
teaspoon
Turmeric powder
½
teaspoon
Red chili powder
2
teaspoon
Coriander powder
For tadka
1
tablespoon
Oil
½
teaspoon
Mustard seeds
10
Curry leaves
½
teaspoon
Red chili powder
Instructions
Whisk the yogurt.
Add chickpea flour in it and mix well.
Add water and make a thin mixture.
Heat oil in a heavy bottom pan.
When the oil is hot, add fenugreek seeds.
When the seeds starts to splatter, add mustard seeds, cumin seeds, asafoetida, dry red chilies and curry leaves.
Add onion and fry for a minute.
Add the vegetables and cook for a minute.
Add salt, turmeric powder, red chili powder and coriander powder.
Fry for a minute.
Add the yogurt and chickpea flour mixture in the pan.
Bring the mixture to a boil.
Simmer the heat and cook the kadhi for 30-40 minutes on low heat.
Adjust water accordingly.
For the tadka
Heat oil in a pan.
When the oil is hot, add mustard seeds and curry leaves.
Switch off the heat.
Add red chili powder.
Add the tadka in the kadhi.
Serve hot with rice or chapati.
Nutrition
Calories:
295
kcal
|
Carbohydrates:
28
g
|
Protein:
11
g
|
Fat:
17
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
1
g
|
Cholesterol:
16
mg
|
Sodium:
103
mg
|
Potassium:
660
mg
|
Fiber:
5
g
|
Sugar:
12
g
|
Vitamin A:
993
IU
|
Vitamin C:
188
mg
|
Calcium:
222
mg
|
Iron:
3
mg