Bhatia Kadhi ( Gujarati Recipe)

by Tarla Dalal

Bhatia Kadhi is a sweet and sour version made with cooked toovar dal water, curds and vegetables. This interesting combination of ingredients makes all the difference—be it in terms of taste or aroma. You can even add sliced potatoes to this recipe.

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भाटीया कड़ी रेसिपी | गुजराती भाटीया कड़ी | मीठी और खट्टी गुजराती कढ़ी - हिन्दी में पढ़ें (Bhatia Kadhi ( Gujarati Recipe) in Hindi)

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As the name suggests, this kadhi recipe hails from the bhatia community. It is a sweet and sour version made with cooked toovar dal water, curds and vegetables. This interesting combination of ingredients makes all the difference—be it in terms of taste or aroma. You can even add sliced potatoes to this recipe.

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Bhatia Kadhi ( Gujarati Recipe) recipe - How to make Bhatia Kadhi ( Gujarati Recipe)

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Soaking time: 10 minutes Preparation Time: 15 mins Cooking Time: 30 mins Total Time: 55 mins 4Makes 4 servings
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Ingredients

1 cup toovar (arhar) dal , washed and drained
1/4 cup curds (dahi)
1 tbsp besan (bengal gram flour)
2 tbsp oil
1 tsp cumin seeds (jeera)
1/2 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
1/2 tsp fenugreek (methi) seeds
1 cup ladies finger (bhindi) , cut into 50 mm. (2") pieces
1/4 cup sliced radish (mooli)
1 1/2 cups drumsticks , cut into 50 mm. (2") pieces
3 to 4 kokum , soaked for 10 minutes and drained
4 tbsp roughly chopped jaggery (gur)
salt to taste
1/2 cup thickly sliced bananas

For The Garnish
2 tbsp finely chopped coriander (dhania)

Method

Combine the toovar dal and add 5 cups of water in a pressure cooker and pressure cook for 2 whistles.
Allow the steam to escape before opening the lid.
Cool slightly, strain the dal and keep the water aside. For this recipe we will require the water only.
Combine the curds and besan in a bowl and whisk well. Keep aside.
Heat the oil in a deep non-stick pan and add the cumin seeds, mustard seeds, asafoetida and fenugreek seeds.
When the mustard seeds crackle, add the ladies finger, radish, drumsticks and the strained dal water and mix well. Cover with ta lid and cook on a slow flame for 8 to 10 minutes or till all the vegetables are cooked, while stirring occasionally.
Add the kokum, jaggery, prepared curds-besan mixture and salt, mix well and cook on a slow flame for 4 to 5 minutes, while stirring continuously.
Add the bananas, mix well and cook on a slow flame for another 2 minutes.
Serve hot garnished with coriander.