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We hope you got insight from reading it, now let’s go back to achari kathal kofte ki kadhi recipe. To cook achari kathal kofte ki kadhi you only need 29 ingredients and 7 steps. Here is how you do it.
The ingredients needed to prepare Achari Kathal Kofte Ki Kadhi:
- Get Koftas -
- Take 1 small size raw jackfruit, boiled & mashed
- You need 1 potato, boiled & mashed
- Provide 2 tbsp. besan (Gram flour)
- Prepare to taste salt
- Take 1/4 tsp. turmeric powder
- Provide 1 onion, chopped
- Take 1 tsp. ginger, grated
- Get 2 green chilies, chopped
- Prepare 1 handful coriander & mint leaves, chopped
- You need oil to shallow fry
- Use Kadhi -
- You need 1/2 cup yoghurt
- Get 2 tbsp. besan (gram flour)
- Provide 3 cups water
- Take to taste salt
- You need 1/2 tsp. turmeric powder
- Prepare 1 tsp. coriander-cumin powder
- You need 1 tbsp. bottled pickle (I added some homemade mango pickle)
- Provide Tempering -
- Get 1 tbsp. oil
- Take 1/2 tsp. mustard seeds
- Prepare 1/2 tsp. cumin seeds
- Take pinch asafoetida
- Prepare 1 sprig curry leaves
- Prepare Garnishing -
- You need 1/2 tsp. chilli flakes (opt)
- You need 1 tbsp. fried onions (opt)
- You need 1 tsp. coriander leaves, chopped (opt)
Steps to make Achari Kathal Kofte Ki Kadhi:
- In a bowl, mix together all the ingredients (except oil) mentioned under 'Koftas'. Make equal sized balls out of it and refrigerate for an hour.
- In a bowl, whisk together all the ingredients mentioned under 'Kadhi'.
- Heat oil in a pan and shallow fry them in batches till light golden in - colour on all sides. Drain on a kitchen towel and keep side.
- Heat oil in a pan and temper with the mustard seeds, cumin seeds, - asafoetida and curry leaves.
- Saute for a few seconds. Add the yoghurt mix and gently simmer - till it reduces to the desired consistency.
- While serving, arrange the koftas on a serving dish and pour the kadhi over it. Garnish with coriander leaves, chilli flakes and fried onions. Relish it with plain steamed rice, plain biryani, pulao, jeera rice, naan, tandoori roti or chapatti.
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