Many people around the world like to eat curry. In such a situation, if you also like curry, then today we are going to tell you how you can make Bundi ki kadhi. It's easy to make and very good to eat. Let's know how it's made.
Material for making Bundi curry-
Besan - 200 grams (2 cups)
Yogurt - 400 grams (2 cups)
Cumin seeds - 1/2 tsp
Fenugreek seeds - 1/2 tsp
Heeng - 2 pinch
Green chilies - 2-3 (finely chopped)
Ginger - 1-inch long piece (finely chopped)
Turmeric - 1/3 tsp
Red chili - less than 1/4 tsp
Salt - to taste (ed small spoon)
Green coriander leaves - 1 tbsp
Oil - for frying the Bundi
Method of making Bundi- First of all, filter the besan and take it out on a plate, add water and make a solution like a solution of pakoda. Keep in mind that the solution is dissolved in such a way that the kernels do not read. Divide the besan solution into 2 equal parts. Now take the curd. Add a portion of the besan solution to the fattened curd and add 1. Add 2 liters (6 cups full) of water and prepare a solution for the curry and keep it. Now the remaining besan has to be thrown very well so that the air bubbles start to appear in the besan. Now add about 250 grams of oil to the pan and heat it. After this, place 1 tablespoon of besan solution on top of the hole kalchi and hit the kalchi with the edge of the embroidery, and remove the Bundi in the hot oil. After that remove the powdered kalchi from the top of the embroidery. Now fry with the help of the second kalchi till the Bundi turns light brown, take it out on a plate. After that, put the besan solution on top of the kalchi, remove the Bundi in the embroidery and fry them and take them out as well. Finally, fry all the bundis in the same way and keep it in a plate or cup.
To make the curry: Leave 1 or 2 tbsp oil in the pan, remove all the oil, and heat the oil. Now add cumin and fenugreek to the hot oil, when the cumin fenugreek is roasted lightly, add asafoetida, green chili, ginger, and turmeric powder, and add the besan solution prepared for the curry and intensify the fire. Now run the curry with a spoon and cook it until it starts to boil. After boiling the curry, stop running with a spoon, and slow down the fire. Now add salt and red chili to the kadhi and let the curry simmer on a slow flame for 12-15 minutes, keep running the curry with a spoon once in a while. Now add the Bundi to the kadhi and cook on a slow flame for 2 minutes and close the fire, add the chopped green coriander seeds to the curry and mix it. Take the Bundi curry is ready.
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