Shahi Kadhi

Another winner from 1970's  era wedding menu.

At that time Halwais add fried vegetables to simmering flavoured yogurt gravy and serve with  tandoori roti and zeera chawal.

Shahi Kadhi

Ingredients:

Baby potatoes 3
baby onions 2
long eggplants 2
zeera seeds 1 tsp
Methi seeds - 1/2 tsp,
salt to taste,
heeng - 1/2 tsp,
Red Chillis - 4 full
Haldi/ turmeric powder 1/4 tsp,
red chilli pdr 1 tsp
Dhania powder - 1 tsp
Dhaniya seeds 1/2 tsp,
Mustard oil - 2 tbsp
Green chillies 2
Besan - 1/3 cup,
Curd - 1-1/2 cup,
water 3 cups
Garam masala 1/2 tsp

Method

Peel potatoes and onion.

Fry in oil till crispy.

Cut eggplant in small roundels and sprinkle salt.

Let water extract from it. Wash and fry in hot oil. Keep aside.

Mix besan and curd with a hand mixer and then add water to it to make it smooth thin batter.

Heat oil till smokey add methi seeds and when it splutters add zeera seeds and dhaniya seeds after , 3-4 seconds add heeng and whole red chillies.

Then add green chillies and fry one sec.

Add haldi, red chilli and dhania powder. saute for 1/2 minute.

Add the curd besan mix and then add salt.

  Bring to a boil and then let it simmer on medium for 20 minutes.

Add fried vegetables and simmer for 5 mins.

Sprinkle garam masala and serve

You can add fried fresh peas and fried cauliflower florets.

Enjoy