Serves: 4
Total Calories: 158

1/4 cup chickpea flour
3 to 5 quarter-size slices peeled fresh ginger
1 clove fresh garlic (large), peeled
2 fresh green chili peppers, such as serrano, coarsely chopped
3 cups nonfat plain yogurt
3 cups water
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
1/2 teaspoon coarsely ground fenugreek seeds
1/8 teaspoon ground asafoetida
1 tablespoon dried ground curry leaves
1 tablespoon ground coriander
1/2 teaspoon dried fenugreek leaves
1/4 teaspoon ground turmeric
1 teaspoon salt, or to taste
1/2 cup finely chopped fresh cilantro, including soft stems

1. Put the chickpea flour, ginger, garlic, green chili peppers, yogurt, and water in a blender and blend until smooth.

2. Heat the oil in a large nonstick wok or a saucepan over medium-high heat and add the cumin and mustard seeds they should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides. Then add the fenugreek, asafetida, curry leaves, coriander, fenugreek leaves, turmeric, and salt. Stir momentarily over high heat. Then slowly add the yogurt mixture, stirring constantly, and continue to stir until it comes to a boil, 2 to 4 minutes. Watch carefully and reduce the heat if the sauce starts to boil over.

3. Continue to cook over high heat, starring and watching carefully, until the kadhi looks smooth and silky, 10 to 12 minutes. Or reduce the heat to medium-low and simmer until the kadhi is done. Add the cilantro during the last 5 minutes of cooking. Transfer to a serving dish and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 158
Calories from Fat: 61

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Bitter Melon Curry
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Buttermilk and Cucumber Creamy Curry
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Crispy Fried Okra in Yogurt Sauce
Curried Almond and Poppy Seed Potatoes
Curried Baby White Turnips with Turnip Greens
Curried Eggplant with Hot and Spicy Lentil Nuggets
Curried Fresh Peas or Corn and Potatoes
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Curried Soybean Nuggets
Diced Potato Curry with Pickling Spices
Eggplant Curry with Sambar Powder
Fenugreek Yogurt Curry with Fritters
Green Mango Curry
Haridwar Potato Curry
Hot and Tangy Goan Mixed Vegetables
Hyderabadi Tomatoes in Spicy Tamarind Sauce
Hyderbadi Spicy Eggplants with Roasted Peanut and Sesame Sauce
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Kerala Mixed Vegetable Curry
Lotus Root Balls in Classic Curry Sauce
Mango Curry with Split Pigeon Peas
Minty Green Curry Sauce
Minty Pot-Roasted Potato Curry
Mixed Vegetables in Tomato-Cream Sauce
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Onion Wedges in Curry Sauce
Peach Halves in Savory Ginger-Peach Sauce
Pot-Roasted Fried Whole Potatoes in Yogurt Curry
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Punjabi Chickpea Flour Bits in Curry Sauce
Punjabi Mustard Greens
Quick Potatoes and Peas Curry with Tomato Sauce
Quick Punjabi Yogurt Curry
Rajasthani Chickpea Flour Bits in Yogurt Sauce
Rajasthani Potato Curry
Simple Turnip Curry
Sindhi Mixed Vegetables with Split Pigeon Peas
Sindhi Tamarind Curry with Vegetables
Soupy Gujarati Curry
South Indian Pumpkin Curry with Split Pigeon Peas
South Indian Yogurt Curry
South Indian Yogurt and Coconut Milk Curry with Vegetables
Soybean Nugget Curry with Red Bell Peppers
Spicy Curried Chickpea Drops
Spicy Lentil Nugget Curry with Potatoes
Spicy Okra Curry
Spicy Puréed Spinach Greens
Spicy Yogurt Curry with Spinach Ribbons
Spinach Balls in Green Curry
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Stuffed Potato Balls in Tomato and Coconut Chutney Curry
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