· Curd (Dahi) – 1 Cup (Curd must be little sour)
· Besan (Gram Flour) – 3 tbsp
· Pumpkin – 1(Small piece)
· Radish – 1(Medium)
· Lady’s Finger(Bhindi) – 7 pieces
· Raw Papaya – 1(Small piece)
· Green Chilly – 1
· Garlic Cloves – 6
· Turmeric Powder – 1 tsp
· Mustard Seeds(Sarson) – ½ tsp
· Cumin Seeds (Jeera) – ½ tsp
· Fenugreek Seeds(Methi) – ½ tsp
· Fennel Seeds(Saunf) – ½ tsp
· Red Chilly (Whole) – 3
· Asafoetida (Hing) – ¼ tsp
· Curry Leaves – 5
· Cooking Oil – 2 tbsp
· Water - 3 ½ Cup
Ø Take a bowl and beat the curd.
Ø Add Salt, Water, Besan, Turmeric Powder in curd and mix properly so that it doesn’t get any lumps.
Ø Cut Pumpkin and Papaya in dice shape.
Ø Cut Radish in round shape.
Ø Wash and drain the cut vegetables.
Ø Wipe Bhindi in damp towel and cut it in two pieces.
Ø Cut Green Chilly in lengthwise.
Ø Take a pan and heat 1tbsp of Oil and fry the Bhindi & Radish for 5 mins in low flame.
Ø Take a heavy bottom pan & add the curd mixture with Green Chilly and boil it for 7 mins.
Ø Add all the vegetables except Bhindi and boil for 5-7 mins.
Ø Now add Bhindi and again boil till all the vegetables gets tender.
Ø Take the pan out from heat and keep aside.
Ø Heat another 1 tbsp of Oil in a Frying Pan.
Ø Add Mustard Seeds; Cumin Seeds; Fenugreek Seeds; Fennel Seeds; Asfoetida and fry till it crackles.
Ø Add Red Chilly Whole; Curry Leaves; Garlic and fry for 1 min.
Ø Add this Tadka in the vegetable pan and mix it well.
Ø Now “Kanji” is ready.
“Kanji” is well served with Steamed Rice.