Sometimes cooking in one's kitchen becomes more like a CIA operation with a list of things to get done with before they die (veggies of course!). My fridge magnets always contains list of veggies with expiration dates. Ahhh...to tell you....it can get tiring! I found succor to my exasperation in a cup of teavana's skinny tea; Yes, it doesn't have an expiration.
2 1/4 cups of curds (large)/yogurt
2 1/2 tbl spn of besan/chickpea flour
1/2 tspn of coriander powder
1/2 cup of finely chopped methi leaves
1 cup of water
1 inch cinnamon,
1 tsp of Jeera
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/8 tsp of Methi/Fenugreek Seeds
4 green chillies finely chopped
pinch of hing/asafoetida
2-3 Curry leaves
1-2 tsp of sugar (optional
salt to taste
1 tsp ghee,
1 small pod of grated garlic
2/3 cup of chopped onions
Mix the coriander powder, besan and salt in the curd. Add water and whisk the curds till the mixture is smooth without lumps.
Heat 1 tbl spn of oil in kadai/pan.
Add the ingredients for seasoning. Fry well.
Add the curd mixture and methi leaves. Let it come to a boil. Let it simmer after 3 boils for 5 mins. Boil it until the raw taste of the kadhi goes and the besan gets well cooked. Keep stirring
Fry the ingredients for the tempering in ghee and put it on top of the kadhi.
Serve hot with rice or rotis.