Total Calories: 266
1. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the red chili peppers, curry leaves, cumin, and mustard seeds they should splutter upon contact with the hot oil, so lover the heat and cover the pan until the spluttering subsides.
2. Quickly add the coconut, green chili peppers, ginger, and cilantro, and cook over medium heat until the coconut is golden, about 5 minutes. Add the cucumber, salt, and paprika, and cook until the pieces soften, about 10 minutes.
3. In a blender, blend together the yogurt and the buttermilk and add to the pan. Simmer over medium heat until hot, about 5 minutes. (Do not boil, or the kadhi will curdle.) Transfer to a serving dish and serve hot.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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