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Rajasthani delicacy, takes time to be prepared but is all worth it.
In a deep vessel add besan, haldi, mirch, salt and curd.
Mix these ingredients well so that there are no lumps in the mixture and slowly and gradually start adding water upto 4 glasses.
Keep the vessel on high flame and keep stiring the curry to avoid any lumps till it boils.
After it boils switch the flame to low and keep cooking it for 1.5 hours. To make sure the consistency is good please stir the curry in between as well.
Meanwhile the curry is cooking, prepare the mixture for pakoras.
In a mixing bowl take the 2 tbsp of besan, 1 tsp haldi, 1/2 tsp salt,1/2 tsp mirch and a little water. Mix them thoroughly for a good consistent mixture.
Take 2 tbsp of mustard oil and start frying the mixture to make pakoras.
After the kadhi is cooked, add pakoras to eat and now we have to fry it.
For frying purpose, take 2 tbsp oil in a kadhai, add methi seeds, jeera and onion paste and mix it well till the mixture turns reddish-brown.
Add curry leaves, and the kadhi mixture to it now. Stir it well. The kadhi is now ready to be served.
SERVING: 2
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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