INGREDIENTS
- For the kadhi:
- 500 ml one day old curd
- 90 g gram flour
- 1 tsp (5 g) chilli powder
- 1/2 tsp (2 g) turmeric powder
- salt to taste
- 1/4 cup (50 g) desi ghee (clarified butter)
- 1/4 tsp (1 g) fenugreek seeds
- 200 g potatoes, cut into thin roundels
- 150 g onions, cut into thin roundels
- For the pakorha:
- 100 g gram flour
- 300 g spinach, shredded
- a pinch of soda bicarb
- salt to taste
- 2 g coarse coriander powder
- 1/2 tsp (2 g) ajwain
- 4 cm ginger, julienned
- 4 green chillies, chopped fine
- oil for deep frying
- For the tempering:
- 75 g desi ghee (clarified butter)
- 1 tsp (5 g) cumin seeds
- 1/2 tsp (2 g) coriander seeds
- 1/2 tsp (2 g) mustard seeds
- a generous pinch of asafoetida
- 5 whole dried red chillies
- 1/2 tsp (2 g) chilli powder
- METHOD
- WHISK the curd in a bowl.
- Add gram flour, chilli powder, turmeric powder and salt and whisk to mix well.
- Then add 1.2 litre water and whisk again. (To get a kadhi of better consistency, instead of curd use 1.7 litres buttermilk.)
- To prepare the pakorha:
- Mix all the ingredients together, add about three tbs water and mix well.
- Heat oil in a kadai and drop spoonfuls of the batter to make about 20 dumplings.
- Deep fry over medium heat until golden. Remove to an absorbent paper to drain the excess fat.
- Heat ghee in a pan, add fenugreek seeds and stir over medium heat until they begin to pop.
- Add curd (or buttermilk) and bring to a boil, stirring continuously. Lower the heat, cover and simmer, stirring occasionally, until of thin sauce consistency.
- Then add potato roundels, bring to a boil, lower the heat and simmer, stirring occasionally, until the potatoes are cooked (for about six minutes).
- Add the pakorhas and onion roundels, bring to a boil, and simmer on low heat, stirring occasionally, but carefully, until the kadhi reaches a thick sauce consistency.
- Remove and adjust the seasoning
- To prepare the tempering:
- Heat ghee in a frying pan, add the mustard seeds, cumin seeds and coriander seeds.
- Stir over medium heat until they begin to pop. Then add asafoetida and stir until it puffs up.
- Add whole red chillies and stir until they change colour (bright red). Add chilli powder and stir well.
- Remove from heat and pour over the kadhi.
- To serve:
- Remove to a bowl and serve with steamed rice.
