काकड़ी और चने की करी रेसिपी Kakdi Aur Chane Ki Curry Recipe with Chef Gautam Mehrishi

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while providing a creamy texture.

chickpeas

🥗Healthier: black beans

💰Cheaper: pinto beans

Black beans offer similar protein content at a lower cost.

Cut cucumber into quarters and then into small digestible pieces.

Heat a pan and add 2 teaspoons of ghee.

Add 4-5 finely chopped garlic cloves to the hot ghee and sauté until lightly browned.

Add mustard seeds, black pepper, and dried red chilies to the pan.

Add a pinch of asafoetida (optional) and some coriander powder.

Add Kashmiri red chili powder for color and flavor.

Add chopped cucumber to the pan and sauté for 1 minute.

Add 1 tablespoon of tamarind paste and mix well until the color changes to reddish-brown.

Add grated coconut and mix to achieve the right gravy consistency.

Add a little water to the pan to adjust the consistency.

Add boiled chickpeas, ensuring the quantity matches the cucumber used.

Add salt to taste and mix well.

Prepare bitter gourd by slicing it thinly and sprinkling salt on it to reduce bitterness.

After a few minutes, rinse the bitter gourd to remove excess salt and bitterness.

Coat the bitter gourd slices in rice flour.

Heat oil in a separate pan and fry the coated bitter gourd slices until crispy.

In a bowl, mix remaining rice flour with 2-3 tablespoons of water to create a batter.

Add this batter to the gravy and cook until it thickens and the raw taste of rice flour disappears.

Serve the curry garnished with a sprinkle of red chili powder, cucumber slices, and crushed black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens