Wayne’s World: Vegetables in Moist Gujarati-style Karhi

Wayne from Canada asks:

“I am looking for an Indian vegetable curry with gravy. I have lots of recipes but most result in a dry curry. Can you help me? Thank you.”


My reply: Here’s a good one! It’s also very light and healthy.

Mixed Vegetables in Creamy Gujarati-style Karhi Sauce

Karhis are smooth yogurt-based dishes served with rice. Either yogurt or buttermilk is whisked with chickpea flour and then simmered into a creamy sauce. Karhi is an excellent source of vegetarian protein – yogurt, a complete protein combines with the chickpea flour – an incomplete protein that becomes complete in conjunction with yogurt. Karhi is delicious, light and easy to digest, and good for you – what more could you ask! Serves 6.

1½ cups carrots, peeled and diced,
1½ cups green beans, cut 2cm lengths,
1½ cups small broccoli florets,
1½ cups green peas,
1½ cups squash or zucchini, diced,
2 cups plin yogurt,
½ cup chickpea flour (besan),
600ml water,
1 teaspoon chili powder,
½ teaspoon turmeric powder,
1 teaspoon coriander powder,
2 tablespoons ghee,
1 teaspoon brown mustard seeds,
1½ teaspoons cumin seeds,
1 teaspoon yellow asafetida powder,
1½ teaspoons salt,
2 tablespoons chopped fresh coriander leaves.

Steam all the vegetables until just tender, drain, cover and set aside.

Whisk together the yogurt with the chickpea flour until smooth and creamy. Add the water, chili powder, turmeric powder, and coriander powder, and whisk again.

Heat the ghee in a medium saucepan over moderate heat. When the ghee is fairly hot, sprinkle in the mustard seeds, and fry them until the crackle. Add the cumin, fry until it darkens a few shades, then drop in the yellow asafetida powder and saute momentarily.

Pour in the yogurt mixture, and, stirring, bring to the boil. Reduce the heat, and simmer for 10 minutes, stirring occasionally.

Fold in the steamed vegetables, the salt and fresh coriander. Serve hot with rice.
Posted by Kurma on 11/10/06; 7:05:00 AM

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