Wednesday, August 9, 2017

Ridge Gourd Besan Kadhi.


“Ridge Gourd Besan Kadhi” … Once again my favorite Besan Kadhi with added goodness of veggies … I added Ridge Gourd also known as Gosale / Shirala / Turai / Beerakai / Heerekai ... Simple and easy to prepare, great on taste and goes very well with Rice~Moong Dal Khichidi … Yummy Yumz ….


We just love “Besan Kadhi” with addition of any veggies or pakodas at home. I have even prepared them with boiled eggs. It is very easy to prepare all you need is some curds and besan which is available almost in every house on daily basis. It is considered rich in vitamins, minerals, protein and calcium as it is prepared with curds. Is said to remove fatigue with the perfect combo of protein and Iron. Good for digestion as it contains good bacteria which is good for the gut. And above all it is very good for maintaining healthy weight as it is almost fat free if cooked without much of oil. So go ahead and enjoy this kadhi in any way you desire. I written in detail many a times before about the kadhi, so just use the search option for more variations of the same. You will have plenty of choices, and many more to follow. So keep watching this space and yes please do drop in a message or mail me for queries. Also use the search option for the other kadhi recipes. 

Ingredients :
Ridge Gourd / Gosale : 500 gms approx.
Curds / Yogurt : 1 cup 
Besan / Bengal gram (chick peas) flour : 2 tblsp
Haldi / Turmeric Powder : 1 tsp
Hing / Asafoetida : 1 tsp
Dried Red Chillies : 2-3 cut into pieces.
Jeera / Cumin Seeds : ½ tsp
Mustard Seeds / Rai / Sasam : ½ tsp
Pepper : ½ tsp Crushed 
Curry Leaves : 8-10
Oil : 1 tsp
Salt to taste
Water as needed 


** Wash and wipe the ridge gourd. Thinly slice off the ridges of the ridge gourd (Gosale sHeera). Do not throw them, you can prepare chutney using the same. I have already posted the recipe of the same long back. You can use the search option for the same. Cut them into cubes, wash and drain off excess water.

** Put the cut ridge gourds in a vessel or kadai along with ¼ cup of water and cook covered till almost done. Say about 70%. 

** Put the curds in a thick bottomed vessel along with 2 cups of water and churn to a smooth mixture. I have used curds prepared out of skimmed milk at home. You can use any curds. But using of skimmed milk reduces the calorie content in the kadhi. 

** Now add in the besan, haldi powder in half cup of water and mix well so that there are no lumps. The paste should be smooth. Add this to the churned curds along with salt to taste and beat all together once again. Do not add in more water, so you always check the consistency of the kadhi and add on later.

** Add the prepared besan mixture to the cooked ridge gourd and mix well. Now bring the kadhi to boiling point on medium heat, stirring often to avoid it getting stuck at the bottom or getting burnt on sides. If too thick you may add in another cup of water. The amount of water really depend on the curd texture too. Once the kadhi is boiled and cooked, lower the heat to minimum and let simmer on low heat while you prepare the seasoning / tempering.

** For Tempering : Heat the oil in a small pan, when hot add in the mustard seeds, when they begin to splutter add in the jeera and crushed pepper corns along with curry leaves. Fry all for a few seconds till slightly browned, add in the hing and the red chilies cut into pieces. Remove and pour over the simmering kadhi.

** Remove the kadhi from fire, Cover and keep aside for a 30 mins. for the flavour to seep into the kadhi. If the kadhi has thickened too much just add in some hot water and check the salt content. Mix well. 

** "Ridge Gourd Besan Kadhi" is done and ready to be served. Serve this as a side dish with any dish of your choice. I personally love this kadhi with Rice ~ Moong Dal Khichidi, but the same can be served with the rice too. So go ahead and enjoy this dish with your family and friends with whichever dish you love to enjoy it with. 

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