Name: Baingan Ki Kadhi recipe by Amrita Iyer at BetterButter
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: For the Kadhi gravy :; 2 cups thick yogurt; 2 Cups Water; 2 1/2 tbsp besan (gram flour/garbanzo bean flour); 2 tsp red chilli powder; 1 tsp turmeric powder; 2 1/2 tsp salt; 1 tbsp mustard oil; 1 tsp Cumin Seeds (Jeera); 1/2 tsp Fenugreek Seeds (methi dana); 1 tsp Asafoetida (Heeng); For the Pakode :; 2 cups besan (gram flour/garbanzo bean flour); 1/2 tsp Salt; 1/2 cup Fenugreek Leaves (methi) – chopped finely; 1 tsp red chilli powder; water for mixing; Mustard Oil for deep frying (optional) – you can use an oil of your choice; 4 baby Brinjals – cleaned,stem removed,the inside scooped free of all seeds and halved; For the tempering/tadka :; 2 tbsp Mustard Oil; 1 tsp Asafoetida (Heeng); 1 tsp red chilli powder; 2 Dried red chillies

ABOUT Baingan Ki Kadhi RECIPE

I present this Kadhi with a slight twist – I have added Baingan (Brinjal/Eggplant) to it and slightly modified the Pakoda recipe.The taste – the same and unbeatable with the goodness of Brinjal! Perfect for rainy days and the winter season when you crave comfort food. Just a bowl of this with freshly steamed rice and you get transported to bliss! Great with roti as well! Inspired from Sanjeev Kapoor’s recipe!

Ingredients Serving: 6

For the Kadhi gravy :
2 cups thick yogurt
2 Cups Water
2 1/2 tbsp besan (gram flour/garbanzo bean flour)
2 tsp red chilli powder
1 tsp turmeric powder
2 1/2 tsp salt
1 tbsp mustard oil
1 tsp Cumin Seeds (Jeera)
1/2 tsp Fenugreek Seeds (methi dana)
1 tsp Asafoetida (Heeng)
For the Pakode :
2 cups besan (gram flour/garbanzo bean flour)
1/2 tsp Salt
1/2 cup Fenugreek Leaves (methi) – chopped finely
1 tsp red chilli powder
water for mixing
Mustard Oil for deep frying (optional) – you can use an oil of your choice
4 baby Brinjals – cleaned,stem removed,the inside scooped free of all seeds and halved
For the tempering/tadka :
2 tbsp Mustard Oil
1 tsp Asafoetida (Heeng)
1 tsp red chilli powder
2 Dried red chillies

Instructions

Make the Pakode : Mix all the dry ingredients for Pakode and add enough water to make a very thick batter. With your hands or a whisk beat the batter for 5 – 10 minutes until light and incorporate as much air as possible.
Heat Oil in a frying pan on medium heat and with a teaspoon drop the batter as Pakode into the hot Oil. Fry till the Pakode start to swell and flip over.
Cook both sides until light golden and take out on a plate layered with absorbent paper. Prepare the rest of the Pakode this way and set aside.
Fry the Brinjals : In the same Oil, place the Brinjal halves and fry till tender on the inside and the skin starts wrinkling. Set aside with the Pakode.
Make the Gravy : Place the yogurt,besan,water,turmeric and chilli powders and salt in a blender and blend till the ingredients become one.
Heat Oil in a deep pot on medium heat and add the cumin and fenugreek seeds. When they start crackling add the Asafoetida and stir for 2 – 3 seconds.
Add the blended liquid and cook for 5 – 10 minutes till the gravy starts boiling over which is an indication that the raw besan has cooked. Boil for 3 – 4 minutes and add the Pakode and Brinjals.
Cook for 4 – 5 minutes and take off heat. Cover with a lid and let sit for 30 minutes – 1 hour till the gravy coats the Pakode and Brinjals.
To serve : For tempering heat Oil on medium heat and add the red chilli powder,asafoetida and dried red chillies. When the chillies are fried and the masalas are fragrant pour it over the kadhi.
Serve steaming hot with rice or roti!

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