Bathua Kadhi Recipe
As soon as winter arrives, the season of spinach, fenugreek and bathua arrives. These green vegetables must be included in any form daily in winter. Bathua especially helps in keeping the body warm in winter. Bathua is rich in iron, apart from this many other vitamins and minerals are also found. In winter, you can prepare and eat Bathua parathas, saag and kadhi. Bathua kadhi tastes much tastier than pakoda kadhi. The special thing is that Bathua Kadhi is prepared without pakoras. Know what is the recipe for making Bathua Kadhi?
Bathua Kadhi Recipe
Step 1- Bathua Kadhi is prepared just like you make normal Kadhi. The only difference is that when you add pakodas to normal pakoda kadhi, you have to add finely chopped bathua instead of pakodas. If you want, you can also boil bathua and add it.
Second Step- Making Kadhi is quite easy, first of all beat curd or buttermilk. Now dilute it and filter it. If you are making Kadhi in curd for 4-5 people, then beat 5 tablespoons of gram flour thickly. Now mix it in prepared buttermilk. Heat 1 tablespoon mustard oil in a pan.
Third step- Add half spoon fenugreek, half spoon mustard and half spoon cumin in oil. Now add 5-6 cloves of finely chopped garlic and 2 whole red chillies. Add 1 tablespoon turmeric, 1 teaspoon red chili powder and immediately add buttermilk chickpeas and keep stirring.
Fourth step- Cook the kadhi while stirring on high flame till it comes to a boil. When it starts boiling, reduce the gas flame to medium. Now keep cooking the kadhi for about 30 minutes and keep stirring in between. Till then clean the bathua, chop it finely and wash it. Now add washed bathua to the curry and stir.
Fifth Step- If you want, cut the bathua, boil it, grind it coarsely and mix it in the curry. By the way, the curry of chopped Bathua tastes more delicious. Now add salt to the curry and cook for about 15 minutes. Bathua Kadhi is ready. Add desi ghee and red chilli sauce on top and serve.
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