Vegetables simmered in the Indian kadhi (yoghurt & gramflour gravy) spiced with whole garam masala
Ingredients
- 3 cups curd
- 4 tbsp besan
- 8 french beans – cut diagonally into 1”
- pieces
- 2 big onions - sliced
- 2 small carrots – cut into ¼” thick rounds
- 2 tsp salt or to taste
- ¾ tsp haldi (turmeric)
- 1 tbsp oil
- ½ tsp methi dana (fenugreek seeds)
- a tiny pinch of hing (asafetida)
- 1 tsp jeera (cumin seeds)
- 3-4 whole, dry red chillies
- 4 moti ellaichi (black cardamom)
- 1” stick dalchini (cinnamon)
- 6-8 laung (cloves)
- 1 tsp red chilli powder
- 2tbsp chopped coriander leaves
Instructions
- Mix besan and curd together in a pan and beat well to get a smooth batter. Add 4 cups water & beat again.
- Add ½ tsp red chilli powder, haldi & salt to the besan & curd mixture.
- Heat oil in a non-stick or a heavy bottomed pan to smoking point. Add methi dana, hing & jeera. Remove from fire after the jeera turns light golden.
- Add the dry red chillies, moti ellaichi, dalchini & long. Stir fry for a few seconds. Add rede chilli powder. Return to fire.
- Add beans, onion slices & carrots. ‘Bhuno’ on low flame for five minutes.
- Add the dahi & besan mixture, stirring continuously.
- Cover & cook on low heat, stirring occasionally, till the vegetables get tender.
- Mix coriander leaves. Serve hot with boiled rice.