Steps
- 1
1 small to medium onion or ⅓ cup chopped onions1 tablespoon chopped ginger(adrak)
- 2
To 1 tablespoon chopped garlic(lahsun)8 to 10 fenugreek seeds (methi seeds)
- 3
To 10 fenugreek seeds (methi seeds)2 green chillies, chopped2 red chillies, broken
- 4
Teaspoon cumin seeds (jeera)a generous pinch of asafoetida(hing)8 to 10 curry leaves or 1 sprig curry leaves2 tablespoons mustard oil
- 5
In another pan or kadai, heat 2 tbsp mustard oil. make sure to use a large bottomed pot so that while boiling, the kadhi does not spill.
- 6
Add the 1 tsp cumin seeds, 8 to 10 methi seeds and a generous pinch of asafoetida. allow the cumin seeds to crackle and the methi seeds to change their colour. fry on a low flame, so that these spices do not get burnt.
add ⅓ cup chopped onion. stir
- 7
Now add 8 to 10 curry leaves, 2 dry red chilies (halved or broken). stir and saute for a minute on a low flame.
then add the curd mixture.
stir very well.
- 8
Then add the curd mixture.
stir very well.
increase the flame to medium and bring the kadhi to a boil. keep on stirring often so that the bottom does not get browned. time taken to cook the kadhi will be around 14 to 16 minutes.
after the kadhi has come to
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