Saragva ni Kadhi ( Know Your Green Leafy Vegetables)


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Added to 5 cookbooks
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A variation of the traditional kadhi, this combines well with steamed rice, papad and pickles to make a wholesome, filling meal.

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Makes 4 servings
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Ingredients

Method
  1. Combine the curds, besan, salt and 1½ cups of water together in a bowl and mix well ensuring no lumps remain, keep aside.
  2. Heat the oil in a deep pan and add the cumin seeds.
  3. When the seeds crackle, add the cloves, curry leaves and green chilli and sauté on a medium flame for a minute.
  4. Add the ginger, spinach and drumstick leaves, mix well and sauté on a medium flame for 2 minutes.
  5. Add the curds mixture, asafoetida and salt, mix well and simmer for 10 minutes, while stirring continuously. Serve hot with steamed rice.
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