Confused Curry

Confused Curry

A mixed vegetable curry combining more than five vegetables including potatoes, eggplants, cauliflower, carrots, tomatoes and bell peppers

  • 1 Cauliflower (cut into florets)
  • 1 cm Tomato (cut into 1cm by 1cm pieces)
  • 1 cm Bell pepper (cut into 1cm by 1cm pieces)
  • 1 cm Carrot (cut into 1cm by 1cm pieces)
  • 1 cm Onion (cut into 1by 1cm pieces)
  • 1 Potatoes (cut into cubes)
  • 1 Egg plant (cut into cubes)
  • 1 tsp Fenugreek seeds
  • 1 tsp Mustard seeds
  • 2 pinches Asafoetida
  • 2 tsp Turmeric
  • 1 Pc Ginger (finely chopped)
  • 1 garlic (finely chopped)
  • 1 Green Chillies (finely chopped)
  1. Boil the cauliflower florets in salt water till the water starts boiling and keep aside
  2. Prepare a tomato, bell pepper (capsicum), carrot and onion
  3. Once the oil heats up, add 1 tsp fenugreek, 1tsp mustard, 2 pinches asafoetida, 2 tsp turmeric.
  4. Add finely chopped ginger, garlic and green chillies and saute for a minute
  5. Add roughly cut onions and saute till soft
  6. Add the rest of the veggies and salt to taste
  7. Add one red and green tomato – chunked
  8. Add roughly chopped potato chunks and aubergines (egg plant)
  9. Add cauliflower florets kept aside earlier
  10. Add enough water till it rises slightly from the base of the wok
  11. Cover and cook on a low flame till semi done and add jaggery to taste
  12. Taste, adjust salt and sweetening. Add a heaped tbsp of chickpea flour and toss well to avoid lumps

Kadhi

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Kadhi
Prep Time
15 mins
Cook Time
10 mins
Total Time
30 mins
 
Gujarati Kadhi: A no-nonsense instant solace incarnate! Made from Chickpea flour, yogurt and a few spices.
Course: Accompaniment
Cuisine: Gujarati, Indian-Vegetarian
Servings: 3 People
Ingredients
  • 2 cups Buttermilk/Laban Use thick buttermilk - sourness by choice or 1.5 cups curd/yogurt/dahi
  • 1 cup water for curd/yogurt/dahi - use 2.5 cups
  • 2 Tbsps. Besan /chana atta/ Chikpea flour
  • salt
  • 1 tbsp Jaggery- monitor as per liking of sourness in the Kadhi
  • 1 piece Fresh Ginger/ Adrak / aadu peeled, washed and grated
  • 15-20 leaves curry leaves
  • 2-3 Tbsp. Cilantro / Coriander / Kothmir/Hara Dhania - washed and finely chopped
  • 2 Green Chillies washed and slit vertically
  • 1 Big dry Red chilli
  • 12-15 Black Peppercorns/ mari
  • 1 Cinnamon/ taj/ dalchini about 2 inches long
  • 2 tsp. Fenugreek / Methi Seeds
  • 2 tsp. Mustard seeds / Rai
  • 2 tsp. Cumin seeds / Jeera
  • 1/2 tsp Asafoetida
  • 1 Tbsp. Cow's Ghee/ Clarified butter
Instructions
  1. In the bowl mix ingredients number 3,4,5,6
  2. Whisk well, Transfer to a wok On a low flame stirring frequently put the wok
  3. Add a some 7-8 curry leaves, a little grated ginger, 1 green chilli & 3-4 pinches of Coriander
  4. Add jaggery
  5. Let the Kadhi come to a good happy boil Kadhi boils over like milk
  6. Keep stirring frequently or the kadhi will boil over and jagger shall stick to bottom & burn. Put the wok by the side once the kadhi come to a boil
  7. In a small pan or a convenient vessel over a low flame, put 1Tbsp. Cow's Ghee/ Clarified butter
  8. immediately add the cinnamon stick, pepper corns allow the ghee to melt
  9. add fenugreek/ methi seeds
  10. add 2 tsp. Raai/mustard seeds,2 tsp. Cumin/Jeera let all crackle add the asafoetida
  11. Add rest of the ginger, chillies, cilantro & curry leaves saute well, stirring till a beautiful aroma wafts in kitchen
  12. Add the previously put aside mixture to the tempering and allow to boil for a few minutes
Recipe Notes

Care should be taken to avoid all the spices going"black". If the heat is too intense, remove from flame and let the spices release their flavors. Transfer "all" of it to the kadhi in the wok Put kadhi again on a slow flame to give one more boil over and cover

Plain rice goes well with Kadhi. Kadhi is also an excellent accompaniment with Veggie Pulao