Entrees, VegetarianKarhi February 1, 2022 0 comments Print Karhi0 from 0 votes Course: MainDifficulty: EasyServings4servingsPrep time15minutesCooking time45minutesCalories150kcalKarhi, is a dish that originated in Rajasthan. It has a gravy based on gram flour, veggie fritters called pakoras, and a sour taste due to the addition of yogurt (dahi). It is commonly eaten with cooked rice or roti.Ingredients250 grm. Yogurt preferably one which is sour OR675 ml Alternatively, you can use buttermilk or lassi instead of yogurt6 tbs. Besan1 Onion-small-chopped1 tsp. Salt (adjust to taste)1/2 tsp. Chili (Lal Mirch)-powder1/2 tsp. Turmeric (Haldi)-powder8 Curry Leaves (Karhi Patta)1/4 tsp. Mustard Seeds (Rai)1/4 tsp. Carom Seeds (Ajwain)1 tsp. Cumin Seeds (Zeera)1 pinch Asafetida (Heeng)Pakoray6 tbs. Besan1/2 tsp. Salt1/4 tsp. Chili (Lal Mirch)-powder3 Green Chilies-chopped1/4 tsp. Cumin Seeds (Zeera)1/2 tsp. Baking Powder 1 pinch Asafetida (Heeng)1 Onion-small-choppedDirectionsWhip the yogurt into a smooth paste. Add basin, salt, pepper, turmeric (Haldi) and chopped onion and mix well.Add 3-4 cups of water and leave to cook partially covered on low heat.When the onion has softened and the curry has attained the desired consistency add Pakoray.PAKORAYMix together all the ingredients to make a thick paste and deep fry tablespoon fulls to make Pakoray.BAGHAR: In about 1½ tbs. oil fry cumin seeds (Zeera)), curry leaves, rai and carom seeds (Ajwain) and add together with hot oil to Karhi.Remove from heat and serve with chapati or plain boiled rice. Twitter Facebook Pinterest PrintMatar PulaoMurgh CholayLeave a Comment CancelYour email address will not be published. Required fields are marked *Name *Email Address *Website Recipe Rating MessageSave my name, email, and website in this browser for the next time I comment.