Ingredients
-
2
-
1
-
2 - 3
-
1 1/2
-
1/2
-
1/2
-
1/2
-
1
-
3/4
-
1/2
-
-
-
-
-
Directions
Kadhi,This goes very well served with gramflour dumplings in them – the kadhi here imparts a tangy spiciness to the pakodas. You may opt to add about a teaspoon of sugar to reduce the tanginess if you prefer. Also, this recipe does not make any pretensions about being an “authentic gujarati dish” – it is, as I know it to be, a generic Indian dish that can be adapted to suit the tastes of whoever it is who is enjoying it.,Delicious! I left out the asafoetida and used 3 cups of water. My four year old loved it and has asked for it again tomorrow! Thanks Varsha for another fabulous recipe 🙂
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Steps
|
1
Done
|
Place Gram Flour in a Deep Mixing Bowl. |
|
2
Done
|
Add Yoghurt and Water, and Whisk Until Smooth. |
|
3
Done
|
Stir in Salt, Ginger, Garlic and Chilli. |
|
4
Done
|
Heat Ghee in a Saucepan. |
|
5
Done
|
Add the Seeds and Rest of Ingredients. |
|
6
Done
|
Stirfry Until Onions Soften. |
|
7
Done
|
Pour in Yoghurt Mixture and Bring to Boil While Stirring. |
|
8
Done
|
Turn Down to Simmer For 10-15 Minutes, Garnish and Serve. |
|
9
Done
|
Optional: Add Pakodas (dumplings) Before Serving. |
