bajre ki kadhi


For the kadhi

  1. Combine the bajra flour with buttermilk in a depp pan and whisk well so as no lumps remain.
  2. Add the salt, red chilli powder and turmeric and mix well.
  3. Place the pan on a slow flame and bring it a boil, while stirring continuously.
  4. Add chopped radish and cook it for 15 minutes, while stirring in between.
  5. Add the boiled sangari and mix well and cook on a slow flame for 10 to 15 minutes.
  6. Remove from the flame and keep aside.

For the tempering

  1. Heat the ghee in a small pan and add the cumin seeds, clove and black cardamom
  2. Add garlic and ginger paste and mix well.
  3. Add the onions, mix well and sauté on a medium flame till they turn golden brown in colour.
  4. Add green chillies and mix well.
  5. Add the red chilli powder and mix well.

How to proceed

  1. Pour the tempering over the kadhi and serve hot.

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