Give classic kadhi a wholesome twist with tender vegetables simmered in a tangy, creamy yoghurt and besan base. Lightly spiced and comforting, it makes a delicious everyday meal.
Prep time: 15 min | Cook time: 25 min | Serves: 4
Ingredients
- 1 cup curd
- 2 tbsp besan
- 1 cup chopped mixed vegetables, such as lauki, carrot and beans
- 1 tbsp oil
- ½ tsp cumin seeds
- ½ tsp mustard seeds
- 1 pinch hing
- ½ tsp turmeric powder
- ½ tsp red chilli powder
- 1 tsp coriander powder
- ½ tsp ginger paste
- Salt, to taste
- 1 tsp sugar
- 1 sprig curry leaves
- 1-2 green chillies, slit
- 1 tbsp chopped coriander
Method
- Whisk curd, besan, turmeric, chilli powder, coriander powder and salt until smooth.
- Heat oil and temper cumin, mustard seeds, hing, curry leaves and green chillies.
- Add ginger paste and sauté briefly. Add the chopped vegetables and cook until slightly tender.
- Lower the heat and add the curd-besan mixture, stirring continuously.
- Simmer gently until the kadhi thickens and the vegetables are cooked through.
- Add sugar, adjust seasoning and simmer for another 2-3 minutes.
- Garnish with coriander and serve hot with rice or rotis.