
Ingredients:
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Method:
- Cut the vegetables into little big pieces.
- If you are using bhindi (lady’s fingers), wipe with a wet cloth and fry them in a little oil.
- Cook the vegetables with 1/2 cup of water.
- Grind coconut, coriander seeds, turmeric powder, ginger, chillies and the soaked dal. Mix the sour cream, too. Add some water.
- Add the ground mixture to cooked vegetables and bring to a boil.
- Add salt and once all the ingredients are cooked well, add buttermilk and boil for 3-4 mins.
- Too much boiling would result in the kadi becoming too watery.
- Serve hot with rice, ghee or roti.
Recipe courtesy of Sify Bawarchi