Recipe of Perfect Mustard leaves karhi

Mustard leaves karhi. Karhi pakora recipe in mustard oil, my style. Don't forget to SUBSCRIBE LIKE SHARE COMMENT on my videos. Fresh Mustard Leaf Fry Recipe Cooking by Granny

Mustard greens are packed with energy-boosting, heart-healthy, disease-fighting nutrients. These greens are a delicious source of calcium, magnesium. Today I will be showing you how to make some delicious mustard leave chutney! You can cook Mustard leaves karhi using 25 ingredients and 7 steps. Here is how you cook it.

Ingredients of Mustard leaves karhi

1. It's of For karhi.
2. It's 1 cup of Besan(gram flour).
3. Prepare 1/2 kg of sour yogurt.
4. You need 1 tsp of cumin seeds.
5. You need 1/2 tsp of zarda color.
6. Prepare to taste of salt.
7. It's 1 tsp of gg paste.
8. You need 1 tbsp of turmeric powder.
9. It's 1 tsp of chilli powder.
10. You need 1/2 cup of raw onion paste.
11. You need 1/4 cup of oil.
12. You need 10-15 of curry leaves.
13. It's of For pakoras.
14. You need 2 cup of soaked and grinded chane ki daal you can use gramflour too.
15. Prepare 2 cup of chopped mustard leaves (sarso ka saag).
16. You need 5-6 of chopped green chillies.
17. Prepare 1 tbsp of gg paste.
18. You need to taste of Salt.
19. It's 1/4 tsp of zarda color.
20. You need of For baghar.
21. You need 1/2 cup of oil.
22. You need 1 of onion sliced.
23. It's 1 tsp of cumin seeds.
24. It's 6-7 of whole red chillies.
25. It's 10-15 of curry leaves.

Also, make sure to like and subscribe and share with your friends and family. Also Known as Sarson ki bhaji/ sarson ka saag. Fresh mustard leaves feature dark green coloured broad leaves with flat surface and may have either toothed. Kadhi or karhi is a dish originating from the Indian subcontinent.

Mustard leaves karhi instructions

1. For curry: Mix yogurt and gram flour with 8 cups of water and mix them well and set aside..
2. In a big pot heat oil,add cumin seeds and curry leaves after 1 minute add onion paste and g.g paste and all seasonings and cook well till oil comes surface.
3. Now add gram flour,yogurt and water mixture add zarda color too..
4. Stirring continuously till karhi start boiling, cook for 40 to 45 minutes till thick.remove from flame and give baghar..
5. For baghar: Heat oil,add sliced onion fry till light golden add cumin seeds,curry leaves and whole red chillies,add to the curry and cover immediately..
6. For pakoras.
7. In a bowl mix all ingredients of pakora, batter should be thick and smooth consistency,make pakoras and deep fry till golden crispy add to curry before baghar..

These include chicken Kadhi, kaddu (pumpkin) Kadhi, sarson (mustard leaves) kadhi are some of the more famous varieties. Remove from heat and serve with chapati or plain boiled rice. Karhi was born in the deserts of Rajasthan, where water was scarce and food was mostly milk, yogurt or ghee-based. —Photo by author. We all have our own unique love affair with karhi. In this video, we show you how to grow mustard greens in your garden.