Kutchi Bhatia Kadhi

Name: Kutchi Bhatia Kadhi
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 8 servings
Cuisine: Kutchi Bhatia
Ingredients: ¾ cup whole green moong; 1 tsp chopped green chilli; ½ tsp turmeric; 8 curry leaves; 2 tsp ghee; Salt, to taste; 5 tbsp besan (gram flour); ¾ tsp turmeric; 2½-inch piece tamarind; 8 black kokum; 8 kokum flowers (kokum phool); 2 tbsp jaggery; 2 tsp chopped ginger; 2 tbsp chopped coriander; About 2 tsp lemon juice; Salt, to taste; 12 okra; 18 cluster beans (guvar); 2 medium potatoes; ¾ cup yam (suran), cubed; 1 drumstick; 1 ripe banana, and its peel; ¼ cup chickpeas, soaked overnight; 1 tbsp cowpeas (lobia), soaked overnight; 2½ tbsp ghee; 2½ tsp cumin seeds; 2 tsp fenugreek (methi) seeds; ¾ tsp hing; 6 dry red chillies; 1½ tbsp chopped green chillies

Moong-water kadhi loaded with vegetables

Serves8

Prep15 minutes, plus soaking overnight

CookAbout 1½ hours

The Kutchi Bhatia kadhi uses no yoghurt. The green colour comes from the water the moong is boiled in, and the sweet-sour taste from tamarind, kokum and jaggery. It is served with the cooked moong, rice, aloo tuk and papad.

Method

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Prepare the vegetables. Peel and cube the potatoes and yam. Peel the drumstick and cut it into 2-inch pieces. String and halve the guvar. Trim the okra, slit it and cut into 2-inch pieces. Use hot green chillies, because there is no chilli powder.
Cook the moong. Soak it for , then boil it in plenty of water with the curry leaves, green chilli, turmeric, salt and a little hing until fully soft. Strain it and keep the water. Top the water up to 5 cups. Warm the cooked moong with the 2 tsp ghee for and keep it aside to serve.
Temper. Heat the ghee in a wide pan on low heat. Add the cumin and methi, then the green and red chillies, curry leaves and hing. When the cumin turns golden, add the guvar, chickpeas and cowpeas and stir for .
Add the moong water, yam, both kinds of kokum and the ginger. Cook for on medium heat.
Add the besan. Whisk it smooth in 1 cup of water, then thin it to about 2 litres. Pour it in and stir constantly on high heat for until it boils.
Add the drumstick, potato, a few more curry leaves, the turmeric, salt and tamarind. Cook for about on medium heat.
Add the jaggery, okra, banana pieces and banana peel. Cover and simmer for .
Finish with the coriander and lemon juice. Serve with the moong, steamed rice, aloo tuk and papad.

My notes

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My notes on Kutchi Bhatia Kadhi

Nutrition

Estimated

Per serving

270 kcal

Protein: 10 g
Carbohydrate: 42 g
Fat: 8 g

The recipe serves 8.

Whole recipe

2,130 kcal

Protein: 78 g
Carbohydrate: 336 g
Fat: 61 g

Everything in the ingredients list.

These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate

Where this recipe comes from

Recipe from Maayeka (Anjana Chaturvedi, who learned it from Bhatia friends in Dubai).

See the original recipe

Kutchi Bhatia Kadhi

Ingredients

For the moong

For the kadhi

Vegetables

For the tempering

Method

My notes

Nutrition

Where this recipe comes from