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.
Provided by eatrealfood
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Place gram flour in a deep mixing bowl.
- Add yoghurt and water, and whisk until smooth.
- Stir in salt, ginger, garlic and chilli.
- Heat ghee in a saucepan.
- Add the seeds and rest of ingredients.
- Stirfry until onions soften.
- Pour in yoghurt mixture and bring to boil while stirring.
- Turn down to simmer for 10-15 minutes, garnish and serve.
- Optional: Add pakodas (dumplings) before serving.
Nutrition Facts : Calories 93.3, Fat 5.5, SaturatedFat 3.3, Cholesterol 16.1, Sodium 907.5, Carbohydrate 8.5, Fiber 0.7, Sugar 3.7, Protein 3
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