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Kutchi Bhatia Kadi

Kutchi bhatia kadi- a very healthy and delicious vegetable kadi
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Main Course
Cuisine: Bhatia Cuisine, Indian, North Indian Cuisine
Keyword: Bhatia, Bhatia Kadi, Vegan, Vegetarian
Servings: 8
Author: anjanaskc

Ingredients

For Moong -

  • 3/4 cup Whole Green Moong/Mung beans/Green gram
  • 1 tsp Green Chillies/Hari Mirch chopped
  • 1/2 tsp Turmeric Powder/Haldi
  • 8 Curry Leaves/Kadi Patta
  • 2 tsp Ghee/Clarified Butter
  • Salt to taste

For Kadi -

  • 5 tbsp Gram Flour/Besan
  • 3/4 tsp Turmeric Powder/Haldi
  • 2.5 inch Tamarind/Imli
  • 8 Black Kokum
  • 8 Kokum Phool
  • 2 tbsp Jaggary/ Gud
  • 12 Okra/Bhindi
  • 18 Cluster Beans/Guvar
  • 2 Potato medium size
  • 3/4 cup Yam/Suran
  • 1 Drumstick
  • 1 Banana
  • 1/4 cup Chickpeas
  • 1 tsp Tuvar Daal
  • 1 tbsp Cow Peas/Lobhia
  • 2 tsp Ginger chopped
  • 2 tbsp Fresh Coriander/Dhaniya
  • 2 tsp Lemon Juice
  • Salt to taste

Tempering

  • 2.5 tbsp Ghee/ Clarified Butter
  • 2.5 tsp Cumin Seeds/Jeera
  • 2 tsp Fenugreek Seeds/Methi Dana
  • 3/4 tsp Asafoetida/ Hing
  • 6 Dried Red Chillies
  • 1.5 tbsp Green Chillies/Hari Mirch
  • 15 Curry Leaves/Kadi Patta

Instructions

Pre-preparation

  • Wash and soak chick peas and cow peas overnight.
  • Peel potato and yam and chop into big cubes.
  • Peel and make 2 inch pieces of drumsticks.
  • Destring the cluster beans and chop into 2.5 inch pieces.
  • Trim the ends of okra, slit lengthwise and chop into 2 inch pieces.
  • Chop green chilies.
    *Use the hot variety of green chilies as red chili powder is not used in the kadhi.

Procedure -

    For Moong -

    • Wash and soak green moong in enough water for 1/2 hour.
    • Boil water in a big pan and add moong, curry leaves,chopped green chilies,turmeric,salt and asafoetida. Boil on medium heat.
    • Cook till done, then strain the moong and keep aside the water(A)
    • Add some plain water in moong water-A , to make it 5 cups.
    • Take the boiled moong in a heavy bottom pan, add 2 tsp ghee and simmer it for 2-3 minutes.
    • In a big and wide pan add ghee and then add cumin and fenugreek and cook on a low flame.
    • When cumin starts crackling add green chilies, dry red chilies and curry leaves and then add asafoetida.
    • When cumin starts crackling add green chilies, dry red chilies and curry leaves and then add asafoetida.
    • When cumin becomes golden, add cluster beans, chickpeas and cow peas and saute for a minute.
    • Now add the strained moong water, chopped yam, black kokum, brown kokum and ginger.
    • Let it cook on medium heat for around 20 minutes .

    For Kadhi :

    • Mix gram flour with 1 cup water and then mix approx 2 litre water in it.
    • Add this gram flour water in the pan, cook for approx 5-8 minutes on high heat till it starts boiling. Keep stirring.
    • Now add drumstick pieces, potato cubes,few curry leaves, turmeric, salt and tamarind pieces.
    • Cook on medium heat for around 40 minutes on medium heat.
    • Now add jaggary, chopped okra, banana pieces and the banana peel.
    • Cover the pan and simmer for 15 minutes
    • Add fresh coriander and lemon juice(if needed)
    • Serve hot.
    • Serving Suggestions - Serve both Kadhi and Moong together with steamed rice, aloo tuk and papad.