Basin
Buttermilk
Salt
red chilli
Chopped green chilli
chopped ginger
Chopped Coriander leaves
Chopped methi leaves
Haldi powder
Hing
Mustard seeds
Methi seeds
Kali mirch
loang
Method:-
In a large and deep pan, add 2 tablespoons of mustard oil
Once the oil is hot add Mustardseeds methi seeds loang kali mirch Let them splutter and then add hing
Then add chopped ginger ,garlic Green chilli and cook for another 1 minute
Add the prepared besan-yogurt mixture into the pan. stir continuously until the kadhi comes to a boil.
Add salt after the kadhi has been cooking for 15 minutes or so. While the kadhi is cooking, make the pakora.
Make the pakora
To a large bowl, add 1 cup besan along with 1 cup sliced onion, Half cup chopped methi leaves,1 chopped green chili, 1/4 teaspoon turmeric, 1/8 teaspoon red chili powder, 1/2 teaspoon coriander seeds, 1/4 teaspoon ajwain and 1/2 teaspoon salt.
Add 2 tablespoons yogurt and mix.
You can add water as required
Meanwhile heat oil in a kadai on medium heat to fry the pakoras.
Once the oil is hot, mix the batter again for a minute using your hands and then start dropping the batter into the hot oil.
Let it cook and turn golden brown .Make sure to cook on medium-low heat
Drain on a paper towel.
After 30 minutes or so, kadhi would have considerably thickened and completely cooked.
Add the pakora
Make the tadka
Heat ghee in a small pan on medium heat. Once ghee is hot, add 1/4 teaspoon Sarso seeds pinch of Hing methi seeds chopped green chilli chopped ginger Add 2-3 dried red chilies
Once seeds crackle, add 1/2 teaspoon kashmiri red chili powder and turn off the heat immediately.
Pour tadka over kadhi, garnish with more coriander leaf and serve kadhi with rice papad &salad
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