Hi Friends,
Kadhi is a popular dish all over India and today I am sharing typical kadhi recipe from Uttar Pradesh..especially Varanasi area.
BAIGAN KI KADHI:
INGREDIENTS:
Baigan (Egg plant/ Brinjal)
Besan (Bengal gram flour)
Methi dana (Fenugreek seeds)
Haldi (Turmeric) powder
Sabut lal mirchi (Whole red chili)
Namak (Salt)
Hara dhania (Coriander leaves)
Tel (Oil)
METHOD:
In a pan heat some oil and add methi dana & sabut lal mirch. Once methi dana splutters, add chopped baigan, haldi powder and namak and let it cook.
Take a little besan and add some haldi for better color of the dish and lots of water to make a diluted solution of it. Add it to baigan once they are properly cooked and let the kadhi cook for atleast 10 minutes so that besan is properly cooked and thickened to the right consistency.
Garnish with hara dhania and serve hot with rice.
TIP:
1.You can add curry patta in tadka, if you like the taste and flavour of it. For tadka you can also use hari mirch and saunf (aniseed).
2. If you plan to have the kadhi with rice, it will better to keep it a little thicker for better taste as well as convenience of eating.
3. For perfect kadhi you need khatta dahi (sour curd).
Kadhi is a popular dish all over India and today I am sharing typical kadhi recipe from Uttar Pradesh..especially Varanasi area.
BAIGAN KI KADHI:
Baigan (Egg plant/ Brinjal)
Besan (Bengal gram flour)
Methi dana (Fenugreek seeds)
Haldi (Turmeric) powder
Sabut lal mirchi (Whole red chili)
Namak (Salt)
Hara dhania (Coriander leaves)
Tel (Oil)
METHOD:
In a pan heat some oil and add methi dana & sabut lal mirch. Once methi dana splutters, add chopped baigan, haldi powder and namak and let it cook.
Take a little besan and add some haldi for better color of the dish and lots of water to make a diluted solution of it. Add it to baigan once they are properly cooked and let the kadhi cook for atleast 10 minutes so that besan is properly cooked and thickened to the right consistency.
Garnish with hara dhania and serve hot with rice.
TIP:
1.You can add curry patta in tadka, if you like the taste and flavour of it. For tadka you can also use hari mirch and saunf (aniseed).
2. If you plan to have the kadhi with rice, it will better to keep it a little thicker for better taste as well as convenience of eating.
3. For perfect kadhi you need khatta dahi (sour curd).
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