Thursday, 29 April 2010

Bhatia Kadhi

1 cup water from tur dal ( the water in which you boil the dal)
2 tbsp besan
1 tsp jeera, hurba ( fenugreek seeds) , each
1 potato cut in big pieces
4 pieces suran/yam
4 pieces drumstick
4 pieces bhindi
4 pieces gavar
½ inch Ginger cut into small pieces
2 cups water
4 kokum
Some dry channa or black eye peas ( lubia) soaked
8 to 15 chilies as per taste cut into half
1tbsp oil
Salt to taste
½ tsp haldi
Sugar to taste
Hand full of curry leaves
A pinch of hing ( as we say in our language unchi vagarani)


Mix the besan in water & keep aside
Heat oil in a sauce pan add jeera, fenugreek seeds, a pinch of hing. Then add curry leaves, chilies, ginger, suran, gavar, and channa/lubia & add the besan mixture. Add tur dal water, haldi & salt. Allow it to boil then add potatoes, kokum & drum sticks. Lower the heat to medium flame & let it cook for ½ hour.
Then check the seasoning & add sugar accordingly as Bhatia kadhi is should be a mixture of all flavors sweet , sour& hot. Now you can add bhindi & then cook till the bhindi is cooked. Now your delicious Bhatia kadhi is ready to be served with Dal chawal or mong chawal.
Note: you can even add banana to it & it changes a bit of flavor. You have to add the skin of the banana to get the taste, but discard it before serving. As a health alternative you can use canola oil it doesn’t affect the taste.

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