Recipe: Gujarati Kadhi (Yoghurt Curry) & Handvo (Vegetable Cake)

After a wonderful day cooking with Anita Kerai (you can read more about that here) we asked Anita to share these two wonderful and simple recipes so we can all cook some delicious traditional Gujarati cuisine.

Gujarati Kadhi (Yoghurt Curry)

Ingredients:

  • 1 cup Greek yoghurt or natural yoghurt.
  • 1 tablespoon besan – gram( chick pea) flour
  • Salt to taste
  • 1/4 teaspoon turmeric powder
  • 1 green chili
  • 1 tomato diced
  • 1/2 cm long ginger peeled and chopped
  • 2 garlic cloves peeled and chopped
  • ½ tsp sunflower oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • Couple of cloves
  • Small cinnamon stick
  • A pinch of hing (Asafetida)
  • ½ a lemon
  • Few curry leaves

Method:

  1. In a pan take curd and beat it.
  2. Add besan to it and beat.
  3. Add water to adjust it to a little thicker batter consistency.
  4. Now for tempering. Heat the oil up on low heat.
  5. Add mustard seeds to it, once they crackle add cumin seed then hing, cloves, cinnamon stick and in the end curry leave.
  6. Add salt, turmeric, green chili, ginger, garlic and tomato. Mix well and add lemon Cook it on medium flame till the kadhi boils. Takes around 7-10 minutes. Keep stirring continuously. If you stop stirring then the solid and liquid separates. Boil for further 5 minute.

Handvo

This a very traditional Guajarati mixed lentil savory cake, highly nutritious and a meal on its own.

Ingredients:

  • 1 pot of natural yoghurt or soya yoghurt
  • 250 g of mixed lentil flour- rice, split chickpeas, urad (black lentils), green mung daal
  • Salt to taste
  • 1/4 teaspoon turmeric powder
  • 1 green chili
  • ½ bottle gourd
  • Handful of flaked rice
  • 1/2 cm long ginger peeled and chopped
  • 3 garlic cloves peeled and chopped
  • 1 large onion
  • 1 carrot
  • Small bowl of peas or sweet corn
  • Bunch of spinach
  • ½ tsp sunflower oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • Couple of cloves
  • Small cinnamon stick
  • A pinch of hing (Asafoetida)
  • 1 lemon
  • Few curry leaves
  • Handful of sesame seeds
  • ½ tsp soda bi carbonate

Method:

  1. Mix the yoghurt and lentil flour and flaked rice. Leave it overnight or 4-5 hours to ferment.
  2. Grate the carrot, bottle gourd, garlic, ginger.
  3. Chop the spinach, onion, and chili.
  4. Now for tempering. Heat the oil up on low heat.
  5. Add mustard seeds to it, once they crackle add cumin seed then hing, cloves, cinnamon stick and in the end curry leaves.
  6. Add green chili, ginger, garlic and onion. Sauté till brown.
  7. Add the bottle gourd, carrot, spinach, sweet corn in the pan and cook for 5 minutes.
  8. Mix the veggies in the flour. Add the lemon and bi –carb .This will ensure that the cake rises up.
  9. Pour the batter in a greased baking tray and sprinkle with sesame seed. Let it cook in a pre-heated oven at 200⁰C for about an hour. The crust should turn golden brown.

Cool and cut into square. Enjoy with a yoghurt chutney or masala chai.

With thanks to Anita Kerai for sharing her recipes with us.

For more vegetarian delights visit www.anitaskitchen.co.uk