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


The Gobi

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.

The Kadhi

  • 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.

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