Preparation Time : 10 min.
Cooking Time :25 min.
Ingredients :
For the Kadhi :
2 cups curds
2 tbsp. besan
2 laung
1 stick dalchini
1 tbsp. jeera
2 green chillies, slit
1/2 tsp. grated ginger
3to 4 curry leaves
pinch of hing
1 tbsp. oil
sugar to taste
salt to taste
Other ingredients :
150gms bhindi, (ladyfinger)
cut into pieces
2tbsp oil
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Method:
Heat oil in a pan, add bhindi and
cook till it becomes soft. Keep aside.
For
the kadhi :
In a bowl, mix the curds with the
gram flour so that no lumps remain.
Heat the oil in a pan, add laung,
dalchini and jeera to it.
When the seeds crackle, add the green
chillies, grated ginger, curry leaves
and hing. Then put the curds, besan
mixture and about 1 1/2 cups of water
and stir continuously till it comes
to a boil.
Add the cooked bhindi and simmer for
15 to 20 minutes. Season with sugar
and salt and simmer for 10 to 12 minutes.
Serve hot with khichdi.
Please
Note :
Make sure that bhindi is dry when
you cut it because the presence of
any water will make it sticky when
it is being cooked.
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