Bathua Kadhi with Khichdi
This simple yet flavorful dish is a winter staple in our household, and I absolutely love it with a side of khichdi. It's pure comfort in a bowl.
Servings: 2
Calories: 154kcal
Ingredients
- 100 g bathua leaves
- 1 cup yogurt
- 2 tbsp gram flour Besan
- ½ tsp turmeric
- A pinch of asafoetida hing
- 2 dried red chillies
- 8 curry leaves
- Salt to taste
- 1 tsp kashmiri red chilli powder
- 1 tsp fenugreek seeds methidana
- 3 tsp ghee
- 1 tbsp Ghee
Instructions
- Remove the bathua leaves from the stalks, wash them thoroughly, and chop them.
- Soak the chopped bathua leaves In a pot of hot water. Keep it aside.
- Whisk together the yogurt,gram flour, red chilli powder, turmeric powder and 3 cups water using a blender.
- Strain the soaked bathua leaves and mix in the yogurt mixture.
- Heat ghee in the deep pan.
- Add hing, curry leaves, fenugreek seeds and dried red chillies.
- Once the seeds crackle, add the yogurt mixture and bring to a boil, stirring continuously.
- Add salt, lower the heat and simmer for 20 minutes, stirring occasionally.
To serve
- Add khichdi in bowl and pour over bathua kadhi generously.
Notes
- Keep the curd outside refrigerator overnight for it go sour. Else you can also add lime juice after the Kadhi is cooked.
- I use Kashmiri red chilli powder which doesn’t have too much heat but adds natural colour. To make the kadhi spicier, you should use regular red chilli powder.
- Same recipe can be made with other greens like spinach and amaranth leaves.
Nutrition
Calories: 154kcal | Carbohydrates: 16.8g | Protein: 9.9g | Fat: 4g | Saturated Fat: 2.3g | Cholesterol: 11mg | Fiber: 1.5g | Sugar: 9.9g