Phalahari kadhi/Karhi

• Servings: 4
• Preparation time: 5 minutes.
• Cooking time: 10-12 minutes.
• Total time: 17 minutes.

The “Chandraghanta” is the third form of nav Durga. The people who worshiped on this day are blessed with eternal strength and everlasting happiness.

Ingredients:

For Karhi:

• Bottle gourd: 100-150 gm.
• Ginger: 2” pieces
• Green chilli: 2 no.
• Curd/yogurt: 1 cup (sour)
• Singhare ka Aata (water caltrop/water chestnut flour): 2 tablespoon
• Sendha namak (rock salt): 1 teaspoon
• Curry leaves: 10-15 no.
• Coriander leaves: 20 gm.
• Water: 4 cup
• Ghee: 1 tablespoon
• Cumin: 1 teaspoon
• Clove: 2 no.

Preparation:

1. Peel off and Chop bottle gourd into small pieces, boil and keep aside.
2. Grind ginger and green chilli, make fine paste, and keep aside.
3. Blend curd and mix singhare ka Aata in a big bowl, blend them thoroughly, add paste along with salt and water. Keep aside.

Method:

1.  Take a heavy bottom pan, Put ghee in it, when smoke begins to come, add cumin and clove sputter it for few seconds, add curry leaves, pour the blended mixture, bring it to boil, stir continuously to avoid cuddling.
2. Add boiled bottle gourd, Simmer for 7-8 minutes till desired consistency comes, keep stiring occasionally.
3. Add half of the coriander leaves, put off the flame, now Phalahari kadhi is ready.
4. Serve with steamed samba rice.

   

   

   

   

   

   

   

   

   

   

   

   

   

   

Phalahari kadhi/Karhi by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.