PUNJABI KADHI(INDIAN VEGETABLE)

INGRIDIENTS:-

• Gram flour                                             ->1tbsp
• curd                                                        ->250gm
• corriender powder                                 ->1tsp
• red chilli powder                                   ->1/2 tsp(according to taste)
• salt                                                         ->1/2tsp(according to taste)
• termeric powder                                    ->1/2tsp
• fengue greek leaves(dried methi)           ->2tsp
•  chopped onion                                       ->1medium size
• Rai(mustard seed)                                  ->1/4 tsp
• refined oil                                               ->1tsp

METHOD:

• Take the blended curd and add the water (buttermilk concentration)
• Add termeric powder,salt ,red chilly powder,gram flour in this batter.
• Mix it very nicely so that all the lumps in the batter can removed
• Put this batter for 15 minutes.
• Take a open vessel (indian kadai/pressure cooker),add the refined oil,let it hot in medium high flame .
• then add mustard seed(rai)
• When it started crackling ,then add chopped onion,dried fengu greek leaves ,dried red chill.
• Let it saute.When it turn golden browen then add batter in the vessel and mix  it well.
• Give a one boil of that batter in high flame .
• after that keep it in medium flame for 30 minutes.
• stir the batter with spoon during this time.
• Add the water if  batter become concentrated.
• With in 30 to40 minutes it is ready.
• Add gram flour pakore in this kadi.
• Better to eat with rice.

TIPS:

• Add the pakore before serve only.
• mix the salt in curd in 2 hours before.(want to sour it)