Saragva ni Kadhi ( Know Your Green Leafy Vegetables)
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Tarla Dalal
• 29 March, 2010
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Table of Content
A variation of the traditional kadhi, this combines well with steamed rice, papad and pickles to make a wholesome, filling meal.
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
15 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
30 Mins
Makes
4 servings
Ingredients
Main Ingredients
- 1/2 cup curd (dahi) , beaten
- 2 tbsp besan (Bengal gram flour)
- salt to taste
- 2 tbsp oil
- 1 tsp cumin seeds (jeera)
- 2 clove (laung / lavang)
- 4 to 5 curry leaves (kadi patta)
- 1 green chilli
- 1 tsp finely chopped ginger (adrak)
-
1/2 cup blanched and chopped spinach (palak) leaves
- 1/2 cup drumstick leaves (saragva bhaji)
- a pinch of asafoetida (hing)
- salt to taste.
Method
- 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.
Saragva ni Kadhi ( Know Your Green Leafy Vegetables) recipe with step by step photos
