In the summer season, people become fond of drinking buttermilk and in this season buttermilk is considered very beneficial. However, if you want, you can make many types of dishes from the buttermilk. Now today we are going to tell you how you can make bundi wali kadhi from the buttermilk.
Material for making Bundi wali kadhi-
Yoghurt - 400 g
Besan - 200 g
Turmeric powder - one teaspoon
Red chilli powder - one teaspoon
Cumin - 1/2 tsp
Fenugreek seeds - 1/2 tsp
Heeng - two pinch
Ginger - an inch long piece, grated
Green chillies - three gingerly chopped, finely chopped
Green coriander - one tablespoon
Salt - to taste
Oil - to fry the Bundi
Method of making Bundi curry - To make it, first of all, filter the besan and remove it in a plate and add water and make a solution like a solution of pkaude solution, dissolve the solution in such a way that the besan solution is not mixed with lumps, divide the besan solution into two equal parts. After this, mix a portion of the besan solution in the curd fatty and fattened curd and add 6 cups of water and prepare it by making a solution for the curry. Now, strain the remaining besan very well so that the air bubbles start to appear in the besan, add about 250 grams of oil to the embroidery and heat it. After this, place a tablespoon of besan solution on top of the hole kalchi and sprinkle the kalchi in hot oil by souring the kalchi from the edge of the embroidery and remove the powdered kalchi from the top of the embroidery and remove it from the top of the powdered kalchi embroidery. Now put the besan solution on top of the kalchi and sweep the drops in the embroidery and fry them and remove them also by frying them, fry the whole bundi (bundi) in the same way and prepare it.
After this, to make the curry, leave 1 or 2 tbsp oil in the pan, remove all the oil, heat the oil and add cumin and fenugreek to the hot oil. Now cook the curry with a spoon until it starts to boil until it starts to boil, stop running with the spoon after the curry boils. After this, slow down the fire, add salt and red chilli to the curry, let the curry boil on a slow flame for 20 to 25 minutes and in a little while, run the curry with a spoon, now add the bundi to the kadhi and cook on a slow fire for two minutes, turn off the gas and add green coriander to the curry and mix it. Take the bundi curry is ready.
Peanut granulated vegetable looks different and crunchy, make it like this "
