Sun_Feb_17_06:01:22_PST_2019

Among our favorite warming meals of winter- soups, dals and coconut curries- is the yogurt and besan (chickpea flour) based kadhi
My favorite style of kadhi is the mild, sweet, white Gujarati version but I haven't nailed down a recipe for it yet. Let me know if you have a good recipe for this style of kadhi. I've asked two close friends who happen to be Gujarati and they both claim that they don't like that sweet kadhi (ditto for the sweet Gujarati dal) and only ate it as kids when they were forced to. Sigh.

The current house favorite is this version, yellow with turmeric, with an aromatic tempering of several whole spices that just "makes" the dish. Basically you round up all the seeds in the spice cabinet and put 'em in there.

I add plenty of vegetables to the curry to make it a one-pot meal. This time I added carrots and those flat, broad Italian green beans (a freezer staple in my kitchen). Other vegetables that work well here: cauliflower, green beans, bell peppers, eggplant.

Vegetable Kadhi

1. Heat oil in a deep, heavy pot.

2. Temper it with

• Mustard seeds
• Hing (asafetida)
• Curry leaves
• Minced green chillies/ red chili powder/ broken dried red chillies
• Turmeric
• Cumin seeds
• Fennel seeds
• Coriander seeds
• Fenugreek seeds
• Nigella seeds

3. Add salt to taste and about 4 cups vegetables. I used carrots and frozen Italian green beans (the broad flat ones).