Indian cuisine comprises of a diverse number of regional cuisines. The diversity is mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices, and traditions. There are different versions of kadhi. This is my version of Punjabi kadhi. This recipe is inspired by my very loving mother-in-law who once inspired me to make kadhi with Punjabi wadi.

Prep Time : 20-30 minutes

Cook time : 11-15 minutes

Serves: 4-6

Method:

Preparing Kadhi

1. Transfer the gram-flour, 1 green chilli, turmeric powder, coriander powder into a blender jar, add 2 cups water and blend to a smooth paste

2. In a large pan, dry roast cumin seeds, mustard seeds, fenugreek seeds, dry red chilli, and roughly torn curry leaves

3. Add sliced green chillis, zucchini, carrots, and spinach leaves

4. Add the gram-flour mixture (from step 1) and 4 cups water. Cook for 8-10 minutes or till the mixture thickens slightly. Take the pan off the heat.

Preparing wadi:

1. Grind together tomatoes, green chillis, paprika, hing, coriander powder

2. In a pressure cooker, dry roast the broken wadi pieces for 1-2 minutes stirring continuously (avoid burning them)

3. Add the tomato paste (from step 1) - stir

4. add 2 cups water and pressure cook till wadi is tender

Add the wadi mixture to the prepared kadhi. Add lots of lemon juice. Garnish with fresh coriander leaves.

Transfer into a serving bowl, garnish with coriander leaves. Serve hot with brown rice.

Tip: add any vegetables that you like such as Broccoli cut into small florets, bell-pepper etc

Sweet and sour coriander chutney is a common fare in daily household cooking in many north Indian households, Some make it as a sour spicy chutney though I like to add some sweetness to balance the hotness of the chutney. This can be very spicy and you may moderate the amount of hotness by using the kind of pepper. This is usually used as a condiment to the main dishes during lunch or dinner or as a saucy accompaniment to your whole food plant based snacks such as gram flour or lentil pancakes (cheelas)

Prep Time : 15 minutes

Blending time : 1 to 2 minutes

Serves: 4-6

Method:

Clean and wash the coriander leaves and sprigs. There is no need for taking leaves off the fresh coriander sprigs (you may take off/ cut the lower thicker portion of some of the sprigs if it is there). Clean and wash your tomatoes, pitted dates, garlic cloves and fresh peppers. Add all the ingredients in a high speed blender, starting with tomatoes, then dates, garlic, fresh pepper, lemon juice, vinegar and all the spices. Add cilantro on the top of these. Close the lid and then blend to a puree. Pour in a glass or ceramic bowl.