Ingredients:
3 cups buttermilk
2 tablespoons gram flour ( besan)
salt
1/2 teaspoon ginger and green chili paste (optional)
1 tablespoon pure ghee
1 pinch asafetida powder
1/2 teaspoon cumin seeds
1 -2 cloves
1 inch cinnamon sticks
7 -8 curry leaves
1 tablespoon jaggery ( grated)
2 tablespoons fresh coriander leaves ( finely chopped)
Directions:
Whisk together besan (gram flour) and yogurt thoroughly. Add 4 cups water and mix again. Peel, wash and cut radish into small dices. Wash, dry and cut ladyfingers into half. Grate jaggery. Now combine yogurt mixture, vegetables, jaggery and green chilies. Cook until mixture returns to medium thick consistency stirring all the time. Adjust salt. Heat oil, add fenugreek seeds, cumin seeds, curry leaves and asafetida powder. When the seeds crackle add it to kadhi, mix well. Serve hot.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.