Punjabi Kadhi

Punjabi Kadhi, Here's the tangy Indian curry made from Chickpea flour/Besan and Curd. Can be enjoyed with Tortilla, Indian Chapati or rice.

Ingredients:

1 Small Onion Sliced
½ Cup Besan (Chickpea Flour)
½ Cup Curd
4 Cups Water

1 tsp Ginger Garlic Paste

½ tsp Cumin Seeds
½ tsp Fenugreek Seeds
½ tsp Mustard Seeds
½ tsp Curry Leaves

½ tsp Turmeric Powder

2 Finely Chopped Green Chili

1 tbsp Oil

1 tsp Salt

½  tsp Red Chili Powder

1 tsp Coriander Powder

Chopped Cilantro for Garnish

For Pakoras:
½ Cup Besan (Chickpea Flour)
1 tsp Salt
½ tsp Turmeric Powder

½  tsp Red Chili Powder

1 tsp Coriander Powder
1 Big Onion Sliced

Process:

1) Heat Oil in large skillet on medium high heat to fry eggplant. In a Big Bowl add in besan, ginger garlic paste, salt, Red Chili Powder, Coriander Powder, Sliced Onion and mix well with water to make a paste.

2) Take a dollop of batter in hands and pour in hot oil and fry till they turns to golden and crispy. Set then aside.

3) Take a bowl add in besan, curd, salt, turmeric powder and mix well with water.

4) Heat a tbsp of Oil in large skillet on medium high heat. Add in Fenugreek Seeds, Mustard Seeds,        Cumin Seeds, Curry Leaves then Ginger Garlic Paste stir a bit. 

5) Then add in onions and stir till they turn translucent. Then add in red chili powder, green chili, coriander powder. Add in besan curd mixture slowly and stir continuously.

6) One the mixture boils then simmer the flame and let it cook for at least half an hour. Stir continuously in between till the mixture reduces to half and become thick in consistency. Once done then add pakodas and turn the gas off.

4) Sprinkle Cilantro for Garnish..Enjoy!