Friday, May 23, 2014

Bhopla Kadhi

Time 15 min
Thick buttermilk  1/2 lit
Dudhi (bottle gourd)peeled and cut into pieces 1.5 cups
Lal bhopla (red pumpkin)peeled and cut into cubes 1.5 cups
Gram flour (Besan) 2 tsp
Sugar 1 tsp
Salt to taste
For seasoning
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Turmeric powder 1/4 tsp
Asafoetida 1/4 tsp
Fenugreek seeds 1 tsp
Curry leaves 1tsp
Garlic garlic paste 1/2 tsp
Green chilies chopped 2-3
Oil 2tsp
Coriander to garnish

In a separate vessel, take besan and add little water to it to make a smooth paste.

Actual method
Heat oil in kadai. Add mustard seeds, Cumin seeds, fenugreek seeds, curry leaves, chopped chilies, ginger garlic paste. After seeds are popped out immediately add little water (1tsp) so that it will not get burn. Then add bhopla, mix well. cover lid and cook till tender. Then add buttermilk, stir well. Pour the besan paste in kadai and again stir well.  Keep kadai on low flame for 5 min. Garnish with coriander and serve hot with rice.

U can add more dudhi and lal bhopla it tastes great
U can also add other vegetables of your choice.


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a2zindianrecipes by SidRika is licensed under a Creative Commons Attribution 3.0 Unported License.
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