• Komal Soni

Vegetable Kadhi

Updated: Mar 6


💛 Ingredients 💛

For the thin slurry/batter:

  • 2 heaped tablespoons gram flour

  • 4 tablespoons yogurt

  • 1 teaspoon ginger paste

  • Salt to taste

  • 1/4 teaspoon chili powder

  • 1/4 teaspoon turmeric powder

  • 1 tablespoon sugar/ jaggery

  • 1 cup water (or as needed)


For vaghar:

  • 2 tablespoons clarified butter/ghee

  • 1/2 teaspoon mustard seeds/rai

  • 1/2 teaspoon cumin/jeeru

  • 1/4 teaspoon fenugreek/methi

  • 2-3 cloves/laving

  • 1 dry red chili/lal suka marcha

  • 1 bay leaf/tamal patra

  • 1 small piece cinnamon/taj

  • 8-10 curry leaves/limbdo

  • 1 green chili, cut in slit

  • Pinch of asafoetida/hing


For veggies: (1 cup)

Chop and slightly boil all the veggies:

  • Potato

  • Lilva

  • Gavar

  • Eggplant

  • Drum stick

  • Tomato

💚 Instructions 💚


  • In a bowl, mix all the slurry/batter ingredients well, leaving no lumps.

  • In a pot, heat ghee and add in mustard seeds and fenugreek seeds.

  • Now add rest of the vaghar ingredients and let it splutter.

  • Slowly add in batter and stir continuously to avoid lumps.

  • Add in all the veggies and cook for around 10 minutes on a slow flame.

  • Serve hot with khichdi, papad, pickle, or my athela jalapeno.

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