Saragva ni Kadhi ( Know Your Green Leafy Vegetables)
by Tarla Dalal
Added to 5 cookbooks
This recipe has been viewed 22937 times
A variation of the traditional kadhi, this combines well with steamed rice, papad and pickles to make a wholesome, filling meal.
- Combine the curds, besan, salt and 1½ cups of water together in a bowl and mix well ensuring no lumps remain, keep aside.
- Heat the oil in a deep pan and add the cumin seeds.
- When the seeds crackle, add the cloves, curry leaves and green chilli and sauté on a medium flame for a minute.
- Add the ginger, spinach and drumstick leaves, mix well and sauté on a medium flame for 2 minutes.
- 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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