Monday, November 17, 2014

Pyaaz ki kadhi

Pyaaz ki Kadhi
  • 1 med onion, diced or sliced
  • 1 tbsp Garlic, crushed / ground
  • 1 tsp Haldi powder
  • 1 1/2 tsp chilly powder
  • 1 tsp Dhania powder
  • 1/2 tsp methi seeds
  • 1/2 tsp mustard seeds
  • 1 tsp jeera 
  • 1/2 tsp hing
  • 2 dry whole chilly
  • 400 gm curd/laban, slightly sour tastes better
  • 4 tbsp besan
  • Salt to taste
  • 1 tsp Sugar optional (Gujjuness ) 
  • water about 500 ml but check for consistency while boiling
  • 2 tbsp oil
  • Coriander for garnishing

Method
  • Mix curd and besan very well. (No lumps, abs smooth)
  • Heat oil in a pot. add mustard seeds, let splutter, jeera, sizzle, dry chilly, methi seeds and hing. 
  • Immediately add onions. Saute for 2 mins. add garlic and fry some more (till a light pink colour)
  • Now add haldi, mirchi and dhania powder. Mix well and fry for 2 mins.
  • Pour in the curd besan mixture. Keep stirring CONSTANTLY. (should not curdle)
  • Add salt and sugar.
  • Add water as per the consistency you want. Bring it to a boil while continuously stirring it.
  • After one boil, it will stabilize. You may stop stirring now. Simmer for 10 minutes. Oil will come on the surface.
  • Garnish with chopped coriander.
  • Serve hot with steamed rice, khichdi, bajra / jowar roti, or just drink it plain.




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