Vegetables in Kadhi sauce

This recipe has been in my recipe files for ages now. I don't remember where I got this recipe from. But it was there, waiting to be tried out among 50 odd other recipes. On Saturday when I was going through the files, I noticed this recipe and decided to try it out. I must say that this recipe recipe did not disappoint me or S. This creamy vegetable stew makes a lovely accompaniment to rotis. And it goes great with rice too. Try it and I'm sure you will be pleased with the flavours.

Vegetables in Kadhi sauce recipe:

Preparation time- 20mins

Cooking time- 15 mins

Serves- 4

Ingredients:

Carrot- 1 med, cubed

French beans- 10- 12

Peas- 1/2 cup

Cauliflower- 8-10 florets

Gram flour/ besan- 5tbsp

Yogurt/ curds- 1 cup

Turmeric/ haldi- 1/4tspn

Ginger- 1"piece, ground to a paste

Asafotida/ Hing, 1 pinch

Jeera/ Cumin- 1/2 tsp

Mustard- 1/2tsp

Red chilli powder- 1/4 tsp

Green chilli- 1, chopped

Curry leaves- 1 sprig

Coriander seed powder- 1/2tsp

Garam masala- 1/4tsp

Salt to taste

Oil- 2tbsp

Coriander to garnish

Method:

• Parboil the carrot, beans and peas and keep aside.
• Blanch the cauliflower florets in boiling water for 2 mins drain and keep aside.
• Add water to the besan and make a thin batter and keep aside.
• Heat oil in a pan and add the mustard seeds.
• Once it sputters, add the cumin seeds and fry till it changes colour.
• Add the curry leaves and hing and fry for a min more.
• Add the ginger paste and green chilli and fry till brown.
• Add the besan batter and stir till the batter thickens slightly.
• Add the turmeric powder, red chilli powder, coriander seed powder, salt and boil for 2 mins
• Add the garam masala powder and stir for a min. more.
• Add the cooked vegetables and simmer for sometime.
• Stir in the yogurt and give one boil and take off the heat.
• Garnish with coriander leaves and serve hot with rice or rotis.