NOTE: Simple and very easy to make and simply delicious to eat. You can make this dish with white and green brinjal too.
U need:
Purple brinjal : 2 cups cleaned and diced to pieces
Potato: 1 medium washed, peeled and diced
Channa dal: 1/2 cup soaked for 20 mins
Garlic pod:2 peeled and chopped fine
Green chillies: 4 minced fine
Turmeric powder: 1/2 tsp
Tomato: 1 chopped fine
Lemon juice: 2 tsp
Curry powder: 1 tsp
or
Dhaniya powder: 1 tsp
Red chilli powder: 1/2 tsp
Ghee: 2 tablsp
Oil to fry the brinjals and potato
Salt to taste
Sugar: 3/4 th tsp(optional)
Jeera: 1 tsp
Method:
1. Drain the water from the soaked channa dal and pressure cook the dal with 3 tablsp water and turmeric.
When cooked,cool and mash well with a spoon.Add a little lemon juice, little minced green chillies and keep aside.
2. Heat enough oil in a kadai.When hot quickly fry the brinjals first till crisp and then fry the potatoes till brown.Drain excess oil from both and keep in a bowl.
3. In another kadai heat ghee.Add jeera and saute.Add minced garlic,continue stirring.Add the remaining minced chillies and the curry powder/dhaniya powder. Stir well.Add tomatoes.Cook till the tomatoes are soft.
3. Add the fried brinjals and the fried potatoes and cook further.Add salt and sugar. Now add 1/2 cup water and cook till the potatoes are done.Add the mashed channa dal and red chilli powder.
4. Continue cooking till the vegetables and dal is well blended.Add 1 tsp lemon juice.
5. Transfer to a serving bowl and serve hot with rotis or parathas.
NOTE: Besan or gram flour is the one of the most versatile flour used in Indian cooking and the best quality of this flour is that it blends well into dishes without giving any odour.It is widely used in Western India more in Gujrat and Maharashtra.The humble and tasty Kadhi is one such dish.Presenting you Bhindi Kadhi which is yummy and can be had with rotis and khichdi or even plain rice.
U need;
Besan: 1 tabslp
Curd: 1&1/2 cups
Fresh bhindis: 1/2 cup (cut to two)
Ginger grated:2 tsp
Oil: as needed
Green chillies minced: 3 tsp
Red chillies: 2 broken
Curry leaves: 1 tsp chopped fine
Red chilli powder: 1 tsp
Haldi powder: 1/2 tsp
Jaggery: 1 tsp
Salt to taste
Jeera: 1 tsp
Methi seeds: few
Cloves: 4
Asefodita: 1/2 tsp
Water: 2 cups
Method:
1.In a bow add the besan and 1/2 tsp salt,add beaten curd and mix well .Ensure there are no lumps.Add the haldi,red chilli powder and beat well.
2. Heat 2 tablsp oil in a kadai. Fry the bhindis till they are light brown.Remove from kadai and set aside.
3.Heat 3 tabslp oil in the same kadai.When hot lower heat add the cloves,asefodita ,jeera and quickly sauté.Add the grated ginger,minced green chillies,red chillies,methi seeds and curry leaves.Continue stirring. Add the jaggery. Now pour the prepared besan and continue stirring. Add 2 cups water,salt and simmer gently .As the besan starts to boil and thickening add the fried bhindis and 1/2 cup water.Simmer on low heat till the kadi starts to thickening again and the bhindis are cooked. Add some more curry leaves if you want..The more the kadi simmers,the better the taste. If you want you can add some more jaggery.
4.Transfer to a serving bowl and serve hot with rotis or rice.This kadhi tastes best with khichdi.
Bonn!!!Appetite!!!
