Many people around the world love to eat curry. In such a situation, if you also love curry, then today we are going to tell you how you can make Bundi ki kadhi. It’s easy to make and very good to eat. Let’s see how it’s done.
Equipment for making Bundi curry-
Besan – 200 grams (2 cups)
Yogurt – 400 grams (2 cups)
Cumin seeds – 1/2 tsp
Fenugreek seeds – 1/2 tsp
Heeng – 2 pinches
Green chillies – 2-3 (finely chopped)
Ginger – 1 inch long piece (finely chopped)
Turmeric – 1/3 tsp
Red pepper – less than 1/4 tsp.
Salt – to taste (ed teaspoon)
Green coriander leaves – 1 tbsp
Oil – for frying the Bundi
Bundi-making method First, strain the besan and take it out on a plate, add water and make a solution like a pakoda solution. Keep in mind that the solution is dissolved in such a way that the nuclei do not read. Divide the besan solution into 2 equal parts. Now take the curd. Add a portion of the besan solution to the fatty curd and add 1. Add 2 liters (6 full cups) of water and prepare a curry solution and store it. Now the remaining besan should be thrown away very well so that the air bubbles start to appear in the besan. Now add about 250 grams of oil to the pan and heat it up. After that, place 1 tbsp of besan solution on top of the kalchi hole and hit the kalchi with the edge of the embroidery, then pull out the Bundi in the hot oil. After that, remove the powdered kalchi from the top of the embroidery. Now fry using the second kalchi until the Bundi turns light brown, take it out on a plate. After that, put the besan solution on the kalchi, remove the Bundi from the embroidery, fry them and take them out as well. Finally, fry all the bundis in the same way and keep them in a plate or cup.
To make the curry: Leave 1 or 2 tablespoons of oil in the pan, remove all the oil and heat the oil. Now add the cumin and fenugreek to the hot oil, when the cumin fenugreek is lightly roasted, add the asafoetida, green chilli, ginger and turmeric powder, then add the prepared besan solution for the curry and intensify the fire. Now pour the curry with a spoon and cook it until it starts boiling. After boiling the curry, stop running with a spoon and lower the heat. Now add salt and red chilli to the kadhi and let the curry simmer over low heat for 12-15 minutes, keep rolling the curry with a spoon every now and then. Now add the Bundi to the kadhi and cook over low heat for 2 minutes and close the heat, add the chopped green coriander seeds to the curry and mix. Take Bundi curry is ready.
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