for 4-5 persons
- Whisked yogurt 2 cups.
- Spinach puree 1½ cup
- Cumin seeds 1 tsp
- Cloves 3-4
- Black pepper 5-6
- Black cardamom 2
- Coriander powder 2 tsp
- Turmeric powder 1 tsp
- Garam Masala 2 tsp
- Salt to taste
- Red chilli powder 2 tsp
- Chickpeas flour 1½
- Coriander seeds ½ tsp
- Fenugreek seeds ½ tsp
- Asafoetida ¼ tsp
- Mustard seeds ½ tsp
- Whole dry red chilli 3-4
- Boiled potatoes 2
- Chopped onion 2 tbsp
- Ginger-garlic crushed 1 tbsp
- Carom seeds 1 tsp
Method
- Add 1 cup besan to yogurt.
- Add 1 tsp each of turmeric, red chilli, garam masala, coriander powder and salt to taste. Whisk well sothat no lumps are formed.
- Add 1 cup spinach puree and water to dilute.
- Mix remaining spinach and besan.
- Add remaining dry spices, carom seeds, chopped onion, salt and mashed boiled potatoes.
- Mix well Pakoda batter is ready.
- fry pakodas in hot oil on medium heat in batches.
- Heat mustard oil or any oil of your choice. Add coriander seeds and fenugreek seeds. Saute for 8-10 seconds, then add all whole spices, saute for another 8-10 seconds
- Add asafoetida.
- Add crushed ginger garlic and mix well for 10-12 seconds.
- Add ½ cup water. This won't let yogurt curdle or burn besan.
- Add yogurt mixture and keep stirring.
- Let it simmer on low heat for one hour or till thickens.
- Stir in between.
- Add pakodas when kadhi is ready.
- In a small pan, add mustard seeds and chilli powder to hot oil, and add to kadhi.
- Hariyali Kadhi is ready.
- Serve hot with boiled rice.
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