Ingredients •Ladyfingers (bhindi) 250 gram •Sour yogurt 2 cup •Gram flour (besan) 1 1/2 tablespoon •Ginger-garlic paste 1 teaspoon •Green chilli paste 1 teaspoon •Salt to taste •Turmeric powder 1/4 teaspoon •Oil 3 tablespoon •Asafoetida 1/4 teaspoon •Mustard seeds 1/2 teaspoon •Cumin seeds 1 teaspoon •Dried red chillies,broken 3 •Curry leaves 6-8 •Black peppercorns 6-8 •Clove 4 •Fresh coriander leaves,chopped 1 tablespoon Method Whisk together yogurt and gram flour in a bowl. Add ginger-garlic paste, green chilli paste and salt and whisk to a smooth mixture. Add a little water and turmeric powder and mix. Set aside. Trim the ladyfingers on either side. Heat the oil in a deep non stick pan. Add the asafoetida, mustard seeds and cumin seeds and sauté till the seeds splutter. Add red chilies, curry leaves, black peppercorns, and cloves and sauté till fragrant. Add the ladyfingers and sauté for two to three minutes. Add the yogurt mixture and cook on medium heat till the ladyfingers are done and the kadhi has thickened. Garnish with coriander leaves and serve hot with steamed rice. ...
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Ingredients: 1 cup Gram flour 1/4 cup Chopped onion 1/4 cup Chopped potato 1 tsp Ajwain. 1 tsp Red chili powder. 1 tsp Chopped ginger. 1/2 tsp Baking powder. Oil for deep frying Salt As per taste 1 cup Kadhi Curd (yogurt) 1/4 cup Gram flour 2 no. Dry red chili whole 1 tsp Turmeric powder. A pinch Asafetida 1 tsp Fenugreek seeds. 2 tbsp Oil. Salt As per taste Preparation: * Mix all pakora ingredients except oil and add about ½ cup of water. Mix well. * Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown. * Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water. * Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add Gram flour and Yogurt mixture. Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally. * Add red chili powder and fried pakoras and again simmer the punjabi kadi for about 5 minutes. * Serve punjabi kadhi hot with steamed ...
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