Are you a kadhi lover? Are you craving for one but considering the time it takes to prepare, makes to reluctant. How about a quick and easy recipe? This is a new version of Kadhi where, instead of pakora, I am using cauliflower or gobi.
- Gobi/cauliflower – 1 | chopped into bite-sized
- Dried red chilli – 4 | slitted
- Green chilli flakes – 4 | slitted
- Besan/gram flour – 2 | tbsp
- Kalonji – 1 pinch
- Yoghurt – 200 grams (preferably sour)
- Garlic paste – 1 tbsp
- Oil – 2 tbsp
- Anardana/Aamchoor/Khatai powder
- Salt – 1/2 tbsp or to taste
- Water – 2 glass
Take a bowl and add 2 tbsp besan, 1 tsp of salt, 1 tsp of black pepper, 1 tsp of red pepper powder (reduce the amount if you don’t like it spicy). Make a batter by adding very little water every time carefully until it has the pouring consistency of honey. Dip the cauliflower and deep fry it until golden brown.
- Make a paste of besan in the yoghurt and add salt and enough water to make a thin salty mixture.
- In a pan, add oil and heat up on low flame.
- Fry green chillies and take out.
- Now add kalonji and red chilli flakes and kadhi leaves (if available) into the oil.
- When kalonji starts to flutter, add garlic paste and saute for a few seconds.
- Pour yoghurt and gram flour mixture and mix well.
- As the mixture comes to boil, add fried gobi
- Put on a medium-low flame and cook until the mixture becomes thick yet pouring consistency.
- Add fried green chillies.
- Serve hot with rice.