You are here: Home > Equipment > Deep Pan > Saragva ni Kadhi ( Know Your Green Leafy Vegetables) Saragva ni Kadhi ( Know Your Green Leafy Vegetables) by Tarla Dalal A variation of the traditional kadhi, this combines well with steamed rice, papad and pickles to make a wholesome, filling meal. 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Close 16 May 2011 This recipe has been viewed 54033 times Saragva ni Kadhi ( Know Your Green Leafy Vegetables) recipe - How to make Saragva ni Kadhi ( Know Your Green Leafy Vegetables) Tags SauteDeep Pan Preparation Time: 15 mins Cooking Time: 15 mins Total Time: 30 mins 4Makes 4 servings Show me for servings Ingredients 1/2 cup curds (dahi) , beaten2 tbsp besan (Bengal gram flour) salt to taste2 tbsp oil1 tsp cumin seeds (jeera)2 cloves (laung / lavang)4 to 5 curry leaves (kadi patta)1 green chilli, slit1 tsp finely chopped ginger (adrak)1/2 cup blanched and chopped spinach (palak) leaves1/2 cup drumstick leaves (saragva bhaji) a pinch of asafoetida (hing) salt to taste. Method MethodCombine 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.