Marwari Kadhi with Egg Pakora

1. 1

   Step 1

   • a.Prepare the Pakora Batter
   • b.In a mixing bowl, combine 1 cup of besan, rice flour, carom seeds, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, 0.75 tsp salt, and 2 tbsp of chopped coriander leaves.
   • c.Gradually add about 0.5 cup of water, whisking continuously to form a thick, smooth, and lump-free batter. The consistency should be like pancake batter, thick enough to coat the back of a spoon.
   • d.Let the batter rest for 10 minutes.
2. 2

   Step 2

   • a.Fry the Egg Pakoras
   • b.While the batter rests, cut the hard-boiled eggs in half lengthwise.
   • c.Heat vegetable oil in a kadai or deep pan over medium-high heat. To check if the oil is ready, drop a small amount of batter; it should sizzle and rise to the surface immediately.
   • d.Dip each egg half into the batter, ensuring it's evenly coated, and carefully slide it into the hot oil.
   • e.Fry in batches of 3-4 for about 3-4 minutes, turning occasionally, until they are golden brown and crispy.
   • f.Remove the fried pakoras with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Set aside.
3. 3

   Step 3

   • a.Prepare the Kadhi Mixture
   • b.In a large bowl, whisk the curd until it is completely smooth with no lumps.
   • c.Add the remaining 0.25 cup of besan, 0.5 tsp turmeric powder, and 0.5 tsp red chili powder to the whisked curd.
   • d.Whisk again thoroughly to create a smooth paste.
   • e.Slowly pour in 4 cups of water while continuously whisking to form a thin, uniform slurry. This prevents lumps from forming.
4. 4

   Step 4

   • a.Cook the Kadhi
   • b.Heat ghee in a heavy-bottomed pot or kadai over medium heat.
   • c.Add mustard seeds and let them splutter. Then add cumin seeds, fenugreek seeds, asafoetida, broken dried red chilies, and curry leaves. Sauté for 30-40 seconds until fragrant.
   • d.Add the ginger-garlic paste and slit green chili. Sauté for another minute until the raw smell disappears.
   • e.Reduce the heat to low and slowly pour the yogurt-besan slurry into the pot, stirring constantly and vigorously to prevent the curd from splitting.
   • f.Increase the heat to medium-high and bring the mixture to a boil, still stirring continuously. This is a crucial step.
   • g.Once it reaches a rolling boil, reduce the heat to low, add 1 tsp of salt, and let it simmer for 15-20 minutes, stirring occasionally. The kadhi will thicken slightly and the raw taste of besan will cook off.
5. 5

   Step 5

   • a.Assemble and Serve
   • b.Just before you are ready to serve, gently add the prepared egg pakoras to the simmering kadhi.
   • c.Allow them to cook in the kadhi for only 1-2 minutes. This will soften them slightly while allowing them to absorb the flavors.
   • d.Turn off the heat. Sprinkle with garam masala and garnish with the remaining 2 tbsp of fresh coriander leaves.
   • e.Serve immediately with hot steamed basmati rice or roti.

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