Kadhi is a very popular dish found all over North India with variations of this food found in every state. Here I am making Punjabi kadhi. Main Ingredients are sour yogurt, besan/ chick pea flour and Indian spices. A thick gravy is made and vegetable fritters are added into it.
Chickpeas are high in fibre, minerals and protein. It lowers cholesterol levels and act as antioxidants.
INGREDIENTS
FOR THE PAKODAS/ FRITTERS
Besan /Gram flour 1/2 tea cup
Water 1-2 tbsp
Brinjal small 4 no.
chilli powder 1/2 tsp
salt to taste
Oil for frying
FOR THE SAUCE /KADHI
Thick sour curd 1 tea cup
Besan /Gram Flour 1/4 tea cup
Water 1 and 1/4 cup
Chilli powder 1/2 tsp
Garam masala 1/2 tsp
Roasted cumin powder 1/2 tsp
Turmeric powder 1/4 tsp
Salt to taste
FOR TEMPERING
Mustard 1/4 tsp
Fenugreek seeds 1 tsp
Asafoetida 1/4 tsp
Cumin seeds 1/2 tsp
Curry leaf 1 sprig
Broken red chilli 1 no
Vegetable Oil /Mustard oil 1 tbsp
METHOD
Wash and cut the brinjal in thin round slices. In a bowl add brinjal, gram flour, chilli powder, salt and water. Pour little water only. Mix the ingredients nicely and keep it aside for 10 minutes.
Shallow or deep fry the above ingredients in moderately hot oil. Fry till they are crisp and golden in colour. Keep it aside.
In a bowl whip curd , add water and besan/gram flour again whip it and make it smooth. Make sure there is no lumps. Add salt, turmeric, chilli powder, garam masala powder and cumin powder and mix it well.
Heat a large frying pan add oil . When the oil is hot add mustard seeds, broken red chilli, cumin seeds and fenugreek seeds. Let the mustard crackle, then add asafoetida and curry leaves. Now pour the dahi/yogurt, besan mixture into it at medium heat. Bring it to a boil and simmer for few minutes.
Turn off the fire and add the brinjal pakodas.Cover it for some time. Let the brinjal pakodas soak in the kadhi.
Serve hot with Roti/parathas/ jeera rice.
