Ingredients:
- Kadhi
- 2 teaspoon mustard seeds
- ½ teaspoon fenugreek seeds
- 1 teaspoon cumin seeds,
- 1 teaspoon coriander seeds
- 2-3 cloves, 2 spoons vegetable Oil
- 1 cup Besan (gram flour)
- 1 onion (sliced in long pieces
- 1 tomato (chopped)
- 1 teaspoon ginger paste
- 2-3 teaspoon garlic (minced)
- 4-5 dry red chillies
- 7-8 curry leaves
- 1 teaspoon turmeric powder
- 3 teaspoon garam masala
- 1 teaspoon red chilli powder
- 2 cups yogurt
- 2 teaspoon dry kasturi methi powder
Procedure:
- In a pan, blend yogurt, a pinch of turmeric, a pinch or red chili and Gram flour or besan. Keep it aside for about 30 minutes.
- On heat, pour oil in a pan and crackle cumin seeds, mustard seeds, fenugreek seed, coriander seeds and cloves once the oil is hot.
- To this add curry leaves, red chilli, onions, ginger and garlic. Let them cook till fragrant and slightly brown.
- Once browned, add chopped tomatoes and let it come to a boil.
- Now, add the kadhi mixture and keep stirring.
- Cook on low for 20 minutes and serve with rice.