Not a very good picture. But let it not put you off. The Kadi was nice and tasty.
Chickpea Flour ( Besan ) - 2 tbspYogurt - 1 cup
Spinach - 1 bunch
Cumin (jeera) - 1 tsp
Ajwain - pinch ( the recipe called for fennel seed ( saunf), but I add this by mistake, but it tasted good.
Mustard - 1 tsp
Hing ( asafoetida) - a large pinch
Red chlies - dry - 2
Green chilie - 1- according to taste
Kasoori Methi- 1 tsp ( loved the taste and flavour it added)
Red Chili Powder - 1/2 tsp or more according to taste
Turmeric - 1/4 tsp
Salt to taste
Oil -2 tsp
Curry leaves - few
Clean the spinach well. Cut roughly. Microwave for about 3-5 minutes with green chili.
Mash the cooked spinach.
Take the thick yogurt and beat well.
Add besan and some water and beat till smooth.
Season with cumin, ajwain, mustard, asafoetida, broken red chili and curry leaves.
When the mustard starts spluttering, add the spinach
Lower heat and add the yogurt mixture slowly.
Crush 1 tsp of Kasoori methi between your palms and add .
Add the turmeic, chilie powder, salt. Mix well.
Add sufficient water and simmer for about 10-15 minutes till the chickpea flour is cooked and the raw flavour is not there anymore.
Serve with Rice / Kichadi