Gardudde / Lauki / Bottle Gourd ..... Besan + Curds Kadhi with lots of garlic ..... A dish that goes well with Moong dal + Rice Khichidi (Pongal) / plain rice / Jeera Rice ......
Kadhi is a common dish in our house as all of you must be aware by now and I love preparing them with different combinations. Recently for the first time I had prepared the same with eggs. As I already mentioned curds are something always available plenty in my fridge. They always come in handy to me when I have to prepare something fast and tasty.
My husband is very fond of kadhi and addition of anything to it will do good for him. I had half a gardudde / lauki / bottle gourd in the fridge unused and was thinking of ways of using it. So went ahead, pressured cooked them and prepared the kadhi.
Again many of my friends always keep telling me kadhi is prepared with hing ie asafoetida seasoning only, I just say yes and add my garlic seasoning along with hing. Sometimes I really wish they would get out of the hard and fast rules of sticking to a single style of cooking and experiment. At least try out I tell them, well many of them have tried and now quietly agree with me. I am partial towards garlic and onion seasonings and love them so does hubby. I kept the kadhi recipe same as the one I always make. Just made some tweaks by adding red chilly powder this time and a little bit of fennel powder and off course garlic seasoning. They turned really great. Go ahead and do prepare this, you will be amazed how simple and quick the curry is in making and how much it will be loved by your family.
1 cup Skimmed Milk Curds.
2-3 tbsp Chickpeas Flour.
1 tsp Turmeric powder
1 tsp Red Chilli Powder
1 tsp Fennel Seeds Powder.
1 tsp Hing / Asafoetida powder.
15-20 Garlic cloves (Skinned) kept whole.
3 cups Water
Salt to taste
2 tsp Oil for tempering.
Peel of the skin of gardudde / lauki / bottle gourd and cut them into medium sized cubes. Put them in the pressure cooker pan with a pinch of haldi powder and 2 cups of water. Pressure cook to one whistle and keep aside.
Beat 1 cup of curds well, add in 3 cups of water, chickpeas flour, chilly powder, fennel seeds powder, turmeric powder, salt to taste and mix to a smooth batter. There should be no lumps in the mixture. Bring to a boil, when it comes to a boil add in the cooked gardudde / lauki along with the cooked water and mix well. Add salt to taste and bring all to a boil. If too thick you can add some more water. Once it comes to boil, lower the heat and simmer on low heat for 5 minutes only. Remove and keep it aside.
For Tempering : Heat the oil in a small pan, when hot add in the garlic cloves and fry on medium heat till well browned. Once the garlic is browned evenly remove and pour it over the hot Kadhi kept aside.
Mix the kadhi well with the tempering and cover with a lid and keep aside for the flavours of the garlic to seep in for about 15 minutes. Serve hot with pulav or khichidi. You can serve this with plain rice too. But it tastes best with flavoured rice.