Since we could not use onions and garlic in our cooking post Navratri, I had to come up with new recipes so that we eat a variety of foods and at the same time, eat a Jain diet.
While browsing for new recipes, I came across the Jaisalmeri Chana Kadhi recipe which intrigued me. Instead of using black Chana or Chole, I used a combination of Cauliflower, Broccoli and Frozen Green Peas. BB & GG love this combination as a stir fry and this recipe in a chickpea flour and yoghurt gravy was a hit at home and we finished the whole pan that day!
Cauliflower and Broccoli Kadhi
- 1 head cauliflower, chopped into bite-sized pieces
- 1 head broccoli, chopped into bite-sized pieces
- 1 cup frozen green peas
- 1.5 cups plain yoghurt, beaten well
- 3 tbsp besan or chickpea flour
- 2 tsp ginger and green chilli paste
- 2 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/4 tsp asafoetida powder
- 1 tsp cumin seeds
- 1/2 tsp garam masala powder
- 1 tbsp oil
- 1 tbsp ghee
- 1 tbsp kasuri methi
- Salt to taste
- Coriander leaves to garnish
- Wash the vegetables and keep aside.
- Heat the oil in a pan and when the oil warms up, add half the cumin seeds and let them splutter.
- Next add 1/8 tsp asafoetida and 1/4 tsp turmeric powder and stir for a couple of seconds.
- Add the vegetables and stir well. Add 1 tsp each red chilli powder, cumin powder and coriander powder and stir well.
- Cover and cook till the vegetables are about 75% cooked. Season with salt and remove from the fire.
- Whisk together the chickpea flour or besan and yoghurt to get a smooth paste. Add the chilli-ginger paste, 1/4 tsp turmeric powder, 1 tsp chilli powder and some salt and whisk together. Make sure there are no lumps from the besan and it is completely smooth. You can also add water as needed to get a pouring consistency batter.
- In another pan, heat the ghee and add the balance cumin seeds when the ghee warms up. When the cumin seeds crackle, add the balance asafoetida powder and stir.
- Pour in the chickpea flour yoghurt batter and let it come to a nice rolling boil. Keep stirring and Ensure that the yoghurt does not curdle.
- Add the cooked vegetables and continue boiling. Check for seasoning add if something does not seem right. Add the garam masala and crush the kasuri methi in your palms and add it to the gravy. Let the gravy thicken slightly and then switch off the flame. Garnish with coriander leaves and serve with rice or any Indian flatbread.
- If you don’t have the chilli ginger paste, you can also use finely chopped ginger and chillies instead
- You can also use onions in this recipe. Just add it when you heat the ghee and add the cumin seeds and asafoetida and before adding the chickpea yoghurt paste.
- Instead of these vegetables, you can substitute it with other vegetables or even use black Chana or Kabuli chana.