Saragva ni Kadhi ( Know Your Green Leafy Vegetables)
by Tarla Dalal
16 May 2011
This recipe has been viewed 55186 times
A variation of the traditional kadhi, this combines well with steamed rice, papad and pickles to make a wholesome, filling meal.
Saragva ni Kadhi ( Know Your Green Leafy Vegetables) recipe - How to make Saragva ni Kadhi ( Know Your Green Leafy Vegetables)
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1/2 cup curds (dahi) , beaten
2 tbsp besan (Bengal gram flour)
salt to taste
2 tbsp oil
1 tsp cumin seeds (jeera)
2 cloves (laung / lavang)
4 to 5 curry leaves (kadi patta)
1 green chilli, slit
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
- 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.
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