Dahi Kadhi (Yogurt Based Vegetable Curry)
- 1-1/2 cups thick curds/yogurt
- approx 2 cups water * see notes
- 1-2 small green chillies minced * see notes
- 1 inch ginger minced * see notes
- 1 tablespoon gram flour / chickpea flour / besan / kadale hittu
- 1-1/2 cups peeled and cubed ash gourd (winter melon) or mangalore cucumber (field marrow)
- salt to taste
- 1/2 teaspoon mustard
- 1/2 teaspoon cumin
- a generous pinch of asafoetida / hing
- 1 sprig of curry leaves
- 2 dry red chillies broken
- 2 tablespoons chopped coriander
1. In a heavy based pan/kadhai place the cubed vegetable and sprinkle a little water (about 1/2 cup) and salt to taste and cook till tender.
2. Meanwhile whisk the yogurt to a smooth lump free consistency and add the water (*see notes). Add the ginger – green chilli paste (or chopped), gram flour and whisk till everything is mixed and there are no lumps.
3. When the vegetable is cooked and tender, reduce the heat completely and add the yogurt mixture – pay attention at this stage as yogurt can curdle very quickly if the heat is too high. Ensure that the mixture does not come to a boil, lightly stir with a ladle. Let the gravy simmer for about a minute and then remove the pan from the heat and set it aside.
4. Heat a small pan for the tempering and add the oil. Toss in the mustard, when it stops spluttering add the cumin, let it sizzle for a couple of seconds and then add the curry leaves, broken chillies and toss them around in the hot oil for a few seconds. Finally add the asafoetida and remove the pan from the heat – add this tempering to the curry.
5. Garnish with chopped coriander and serve hot with rice.
1. If you wish you can use ginger & green chilli paste if you are in the habit of preparing it (most Gujarathi households prepare this and use it as required in several dishes) – in which case you can use about 1/2 teaspoon of this paste (or to taste) instead of using minced ginger & green chillies as given above.
2. You can adjust the consistency/thickness of the gravy by adding 1-2 cups water, but do remember that the vegetable also releases some water, so you need to adjust accordingly here.
3. It is ideal to serve this dish a couple of hours after it has been prepared as it helps the vegetable to absorb the yogurt and spices well. You can substitute the ash gourd/field marrow with slices of brinjal (aubergine/egg plant) marinated lightly in red chilli-salt paste, shallow fried and then added to the curry. In this case you need to prepare the curry first and add the fried pieces later and then temper the gravy.