Spinach Kadhi with Potato fritters

At times i feel like the Wicked Witch of the East irritated and frustated, and generally feel low 😦

Why i feel like this ? So far the self -analysed answers are several……..PMS, stress at work, dirty internal office politics and games, tiff with husband, argument with Pakhi or at the world and it’s unfairness at general !! Quite a list

So i read up and did some research on how to tackle it…..some said meditate, go for a walk, shop till you drop ( i seriously like this one !!), read a book, eat some chocolates ;)…….and finally came across the suggestion ‘see a shrink’ 😀

While the suggestions are all good and sound in themselves, i was not so enthusiastic While i sat retrospecting, in walks Pakhi with her demand for something sour and spicy for lunch. Frankly, i was in no mood to cook 😦

Walked in to the kitchen to check what sour and spicy i can make. Stood standing in front of the refrigerator for 10 mins scratching my head, saw a few boiled potatoes, a pitcher of buttermilk, some cottage cheese and few leftovers. Bingo !!! Kadhi with fresh buttermilk and some potato fritters in it. Yessshhhhhhhh……Checked out for some veggies , found only a bunch of spinach. My mood uplifted from there on 😉

Kadhi is a moderately spicy gravy made of buttermilk or curd with chickpea flour (besan).  The choice of fritters differ according to taste and innovation 🙂

In the name of innovation 😉 i twisted the way fritters are made 😛

Here’s what i did………

INGREDIENTS

For the fritters:

2 nos- medium sized boiled potatoes

1 tsp – finely chopped onion

1/2 tsp – finely chopped green chili

1 tbsp – chickpea flour( besan)

pinch of salt

pinch of carom seeds

For the gravy :

500 ml – buttermilk

1 cup – finely chopped spinach

1/2 tsp – tumeric powder

1/2 tsp – red chili powder

1/2 tsp – finely chopped green chili

1 1/2 tsp – finely chopped onion

1 1/2 tbsp – chickpea flour

2 nos – dried red whole chili

sprig of curry leaves

pinch of mustard seeds

pinch of fenugreek seeds

pinch of asafoetida

salt to taste

METHOD

Peel and mash the potatoes. Mix all the ingredients together and shape it into balls. Heat oil in a wok and deep fry them. Keep aside.

Mix the buttermilk and chickpea flour and keep aside. Heat 1 1/2 tbsp oil in a heavy bottomed saucepan. Temper with dried whole chilies, asafoetida, curry leaves, mustard and fenugreek seeds.

Add the chopped onion and green chili and fry for 2 mins. Add the chopped spinach and fry for another 2 -3 mins. Add the tumeric and red chili powder. Pour in the buttermilk and chickpea mix and season with salt. Cook the gravy on medium flame for 8 – 10 mins. Add the fritters. Cook for another min. Take it off fire. Season with a tsp of clarified butter (optional)

Serve hot with rice and poppadums.

P.S. : If using curd, lessen the amount by at least 200 ml.

Happy cooking !! 🙂

Cheers !!! 😀

This is the first in the ‘Kadhi’ series. Many more varieties to come 😉

 

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