Pumpkin Walnut Kadi

Pumpkin kadi with walnut

Pumpkin kadi with walnut is a light spicy vegetarian gravy dish made out of besan flour (gram flour) and sour yoghurt. Mostly made in Northern parts of India. In Southern part of India this is prepared in different way without besan flour, instead they use grinded grated coconut with some cumin and green chilli. Kadi  goes well along with rice.

Portion Size – One

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INGREDIENT

Pumpkin (peeled and cut in to cubes) – 250 gm / 1 cup

Oil – 30 gm / 2 Tbspn

Asafoetida – 2 gm / ¼ Tspn

Mustard seeds – 4 gm / ½ tspn

Onion chopped – 30 gm / 2 Tbspn

Salt – 4 gm / ½ Tspn

Turmeric powder – 3 gm / ¼ tspn

Walnuts – 30 gm / 2 Tbspn

Coriander leaf – 2 strings

Yoghurt mix for the kadi

Yoghurt – 250 gm / 1 cup

Gram flour – 15 gm / 1 Tbspn

Red chilli flakes – 3 gm / ¼ Tspn

Turmeric powder – 4 gm / ½ Tspn

Chilli powder – 3 gm / ¼ Tspn

Black pepper powder – 3 gm / ¼ Tspn

Salt – 3 gm / ¼ Tspn

Garam masala – 2 gm / a pinch

Water – 1 cup

To pan fry pumpkin wedges (for plating)

Pumpkin (peeled and cut into wedges) – 3 wedges

Ginger garlic paste – 5 gm / ½ Tspn

Turmeric powder – 3 gm / ¼ Tspn

Chilli powder – 5 gm / ½ Tspn

Oil – to pan fry

Garnish

Coriander leaf – 3 leaves

Chilli oil – to drizzle

Coriander oil – to drizzle

For Making  Pumpkin kadi with walnut

METHOD

Yoghurt mix for kadi:

In a mixing bowl put all the ingredients mentioned in the yoghurt mix for kadi.Using a whisk mix all the ingredients, make sure there is no lumps.When it is ready keep it aside.

To make pumpkin kadi:

In a hot pan pour oil, when the oil is hot put asafoetida and mustard seeds.Allow mustard seeds to crack.Now add chopped onions, saute for a 3 minutes.Throw in pumpkin cubes in to the pan, add salt and saute for two minutes.Now add turmeric powder, saute for a minute and cover and cook it until the pumpkin is soft.At this stage add in walnuts and saute for another one minute.Now pour the yoghurt mix in to the pan and mix gently. Bring it to boil on a medium heat.Pumpkin kadi is ready. Now break fresh coriander by hand and throw it in to the kadi.

To pan fry pumpkin wedges:

Marinate the pumpkin wedges with ginger garlic paste, turmeric powder and chilli powder.In a hot pan pour oil, when the oil is hot place the pumpkin wedges in to the oil.Cover and cook it on a medium heat until it gets a nice golden brown colour.Turn the side, cover and cook it for one minute.When it is ready take it out from the pan and keep it aside for plating.

For plating:

In a serving bowl pour pumpkin kadi with pumpkin pieces and walnuts from the kadi.Now place the pan fried pumpkin wedges on top of the kadi. Arrange properly.Garnish with coriander leaf, drizzle some chilli oil and coriander oil.

Recipe By chef Bobby geetha

Chef Bobby geetha is our Indian consultant chef for Brand Finediningindian . Developed High end Indian and international cuisine restaurants. He is one the Top 10 chef at BBC master chef season 8 cooking Indian food at International level . He authored four Books published By Finediningindian. Beyond Curry and Indian cuisine evolution

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