Kadhi Pakora with Baingan Bharta

⏱️ 25m Prep🔥 55m Cook
Primary Dish

Kadhi Pakora

Ingredients

  • • 250 ml sour Yogurt
  • • 50 g Besan (Gram Flour)
  • • 1 large Onion, finely chopped
  • • 2 Green Chillies, slit
  • • 1 tsp Ginger-Garlic Paste
  • • 1 tsp Turmeric Powder
  • • 1 tsp Red Chilli Powder
  • • 1 tsp Cumin Seeds
  • • 1/2 tsp Fenugreek Seeds
  • • Pinch of Asafoetida (Hing)
  • • 300 ml Water
  • • 50 ml Oil (for tempering and pakoras)
  • • Salt to taste
  • • For Pakoras:
  • • 75 g Besan (Gram Flour)
  • • 50 g finely chopped Onion
  • • Pinch of baking soda
  • • Water as needed
  • • Salt to taste

Cooking Steps

1

In a blender, combine sour yogurt and 50g besan with 100ml water. Blend until smooth. Set aside.

2

For pakoras: In a bowl, mix 75g besan, chopped onion, baking soda, salt, and enough water to form a thick batter. Heat 40ml oil in a deep pan. Drop small spoonfuls of batter into the hot oil and fry until golden brown and cooked through. Drain and set aside.

3

In a heavy-bottomed pot, heat the remaining 10ml oil. Add cumin seeds and fenugreek seeds; let them splutter. Add asafoetida, green chillies, finely chopped onion, and ginger-garlic paste. Sauté until onions turn golden brown.

4

Add turmeric powder and red chilli powder. Cook for 30 seconds until aromatic.

5

Gradually add the blended yogurt-besan mixture to the pot, stirring continuously to prevent curdling. Add 200ml water and salt to taste. Bring to a boil, then reduce heat and simmer for 20-25 minutes, stirring occasionally, until the kadhi thickens and raw smell of besan disappears.

6

Just before serving, add the fried pakoras to the simmering kadhi and let them soak for 5 minutes.

The Perfect Pairing

Baingan Bharta

Ingredients

  • • 300 g large Brinjal (Eggplant)
  • • 1 medium Onion, finely chopped
  • • 1 medium Tomato, finely chopped
  • • 1 tsp Ginger-Garlic Paste
  • • 1/2 tsp Turmeric Powder
  • • 1 tsp Red Chilli Powder
  • • 1 tsp Coriander Powder
  • • 1/2 tsp Garam Masala
  • • 1/2 tsp Cumin Seeds
  • • 20 ml Oil
  • • Fresh Coriander Leaves for garnish
  • • Salt to taste

Cooking Steps

1

Wash the brinjal, apply a little oil all over, and roast it directly over an open flame or in a preheated oven until it's completely soft and charred. Let it cool, then peel the skin and mash the pulp thoroughly. Discard the stem.

2

Heat oil in a pan over medium heat. Add cumin seeds and let them splutter. Add finely chopped onion and sauté until translucent.

3

Add ginger-garlic paste and cook for 1 minute until fragrant. Add finely chopped tomato and cook until it softens and the oil starts to separate.

4

Stir in turmeric powder, red chilli powder, and coriander powder. Cook for 1-2 minutes.

5

Add the mashed brinjal pulp to the pan. Mix well with the spices. Add salt to taste and garam masala. Cook for 5-7 minutes, stirring occasionally, allowing the flavors to meld.

6

Garnish with fresh coriander leaves before serving.