Total Calories: 267
1. Prepare the pakoras. Then, in a blender, blend together the yogurt, water, chickpea flour, and green chili peppers until smooth. (Blend well, or the yogurt will curdle while cooking.) Transfer to a bowl and set aside.
2. Heat the oil in a large nonstick wok or a saucepan over medium-high heat and cook the ginger and garlic, stirring, until golden, about 1 minute. Add the coriander, fenugreek seeds, curry leaves, daikon radishes, asafoetida, cumin, and turmeric. Stir momentarily. Then slowly add the yogurt mixture, stirring constantly, and continue to stir until it comes to a boil, 2 to 4 minutes. Watch carefully and reduce the heat if the sauce starts to boil over.
3. Reduce the heat to medium-low and summer, uncovered, stirring occasionally and watching carefully, until the kadhi is smooth and silky and traces of oil are visible on the top surface and the sides, 30 to 35 minutes. (The sauce, at this point should be somewhat soupy it will thicken after the pakoras are added.)
4. Add the fenugreek leaves and he pakoras and simmer 3 to 5 minutes, allowing the pakoras to soften as they absorb the sauce. Transfer to a serving dish, garnish with cilantro, and serve.
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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