Capsicum Palak Khadi

I love this one.
Its the easiest, yummy, feels fresh.
Irony is that this has to be made out of almost fermented curd.
The older & sour the curd is the yummy it turns out.

I do manage to intentionally ignore one bowl of curd in the fridge.
I pull it out on its lucky day - actually my laziest day.
Thats a different debate i'm lazy at any given point of time :)

Well! Again; somehow the sweltering heat got over me.
Capsicum does make me feel fresh and cool.
Since husband is a die-hard fan of capsicum - i thot let me try it.
Went back to fridge - pulled out two capsicums.
Hmm; saw that beautiful and graceful spinach.
Green color is so pleasant right :-)

Pulled out spinach too - i must 10 leaves.

This was my first time with addendums to khadi other than onion and tomato.
I was pretty sure - i'd add capsicum at the end while i bring khadi to a boil.
That would ensure capsicum to remain fresh, green and soothing in this hot summer.

This time the curd - sour,old curd had a little story.
I bought two 200gm each curd sachets on the next day of holi.
As both my huband and brother were Bang infected.
Heavy head; unable to open eyes - Oh! They did entertain us a lil bit on holi night :-)
Hence buttermilk is a age-old remedy for hangovers.
I've bought those curds. To no avail - both of the refused to have it.
Hence they were there in the fridge lying since almost 10 days.
Perfect curds for this Khadi - Baang khadi :-)

Ingredients:

Sour Curd - 200 Gm
Besan / Chan Dal Powder - 5 Tb Sp
Green Chillies - Slit - 4
Onion - Medium - Finely Chopped - 2
Ginger Garlic Paste - 1 Tea Sp
Turmerc - 1 Tea Sp
Salt - Acc to Taste
Red Chilly Powder - 1 Tea Sp
Capcicum - Medium - Finely Chopped - 2
Palk - Finely Chopped - 10 Stalks
Tomato - Medium - Finely Chopped - 2
Finely Chopped Coriander
Coriander Powder - 1 Tb Sp

Tampering :

Oil - 2 TbSp
Ghee - 2 Tea Sp
Jeera - 2 Tea Sp
Garlic - Minced - 5
Curry Leaves - Finely Minced - 10


Method:

Heat a wok - add oil
Once hot - add jeera, garlic, curry leaves.
Add green chillies, onions.
Once onions are pink/translucent - add turmeric powder, salt, ginger garlic paste.
Stir well.
Add chopped spinach, tomato.
Add red chilly powder.

NOTE : The whole idea of this to remain fresh and taste fresh.
Hence i am not going to over cook either spinach or tomato.
I'm not going to cover the wok with a lid and wait till tomato turns mush.

Wait for a minute - but dont cover the wok.
Meanwhile beat the curd with a fork - add water.
Time to turn the flame to as high as possible.
Pour this beaten curd(butter milk) to the wok.
Take basin in a bowl - add little water - user your beautiful fingers - make it into a paste.
This excercise is done to avoid any lumps.
Add this paste to the wok.
Bring to boil for another 2 minutes.
Add finely chopped coriander, chopped capcicum, coriander powder.

Boil till you get the required consistency.
You may add more water if you'd want it to be like rasam.
Or boil more - if you'd like to bring it to a semi-solid state.

I had this with roti - it was awesome!!!
Goes well with rice too .
I usually have Haldiram's Bhujiya Sev or Aloo Bhujia as an accompaniment.