• 5servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. For The Curds Mixture

  2. 2 cups curds (dahi) , beaten

  3. 2 1/2 cups of water

  4. 1/2 cup besan (bengal gram flour)

  5. salt to taste

  6. For The Kadhi

  7. 1 tsp of nigella seeds (kalonji)

  8. 1 tsp mustard seeds ( rai / sarson)

  9. 1 tsp fenugreek (methi) seeds

  10. 1 tsp fennel seeds (saunf)

  11. 1 tsp red chilli powder

  12. 1/2 tsp turmeric powder (haldi)

  13. 1 tbsp cooking oil

  14. onion paste

  15. 1 tsp finely chopped garlic (lehsun) clove

  16. 1 medium sized zucchini (peeled and sliced into lengthwise)

  17. 1 cup blanched carrot (scraped and sliced into lengthwise)

  18. 6 medium sized green chilies

Instructions Jump to Ingredients ↑

  1. In a mixing bowl, whisk together curds with besan, salt and water.

  2. Heat oil in a wok. Add fenugreek seeds, fennel seeds, mustard seeds and onion seeds. When the seeds crackle and change its colour, add garlic and onion paste. Add red chili powder and turmeric powder with few drops of water. Cook on medium flame until the gravy thickens.

  3. Add the beaten curd mixture. Cook the mixture while stirring continuously till it comes to a boil.

  4. Add the carrots along with zucchini and cook for 10 -12 minutes on medium-low flame until the vegetables turn tender and the gravy thickens.

  5. Add the green chilies and cook for another 2 minutes.

  6. Remove from heat and serve hot with boiled rice.


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