Kadhi with Egg Pakora

1. 1
   prep · ~15 min

   Prepare the kadhi batter and boil the eggs.

   1.In a large bowl, whisk 1 cup besan with 1.5 cups yogurt and 4 cups water until smooth with no lumps.

   2.Stir in 1 pinch turmeric powder, 0.25 tsp red chili powder, and 0.25 tsp salt into the kadhi mixture.

   3.Hard boil 4 eggs for 10 minutes, cool under tap water, peel, and slice in half. Set aside.
2. 2
   simmer · ~30 min

   Simmer the kadhi.

   Pour the besan-yogurt mixture into a deep pot. Bring it to a boil on high heat, stirring continuously to prevent curdling. Reduce heat to low and gently simmer uncovered for 25 minutes, stirring occasionally. The kadhi should thicken and the raw smell of besan should disappear.

   TIPStir frequently in the first 5 minutes after boiling to prevent lumps forming.
3. 3
   prep · ~5 min

   Make the egg pakora batter.

   1.In a mixing bowl, take 3 tablespoons from the sifted besan reserved for the batter.

   2.Add 1 pinch turmeric powder, 0.25 tsp red chili powder, 0.25 tsp salt, half of the chopped onion, half the grated ginger, and half the chopped green chili.

   3.Add water, 1 tablespoon at a time, whisking to make a thick batter that coats the back of a spoon.
4. 4
   fry · ~10 min

   Fry the egg pakoras.

   1.Heat 2 cups of oil in a deep pan or kadai on medium-high heat.

   2.Dip each boiled egg half into the thick besan batter, ensuring it is well coated.

   3.Carefully slide the coated eggs into the hot oil one by one. Fry 2-3 at a time without crowding.

   4.Fry for 2-3 minutes, turning once, until golden brown and crisp. Drain on paper towels.
5. 5
   temper · ~3 min

   Make the final tempering for the kadhi.

   1.In a small pan, heat 1 tablespoon ghee on medium heat.

   2.Add 1 teaspoon cumin seeds and let them crackle for 30 seconds.

   3.Add 1 pinch fenugreek seeds, 1 pinch asafoetida, and 2 dried red chilies. Sauté for 15 seconds until fragrant.

   4.Pour this tempering immediately over the simmered kadhi and stir.
6. 6
   assemble · ~5 min

   Add egg pakoras to the kadhi.

   Gently slide all the fried egg pakoras into the hot kadhi gravy. Let them soak in the kadhi on a low simmer for exactly 5 minutes. This warms the pakoras and allows them to absorb some gravy while staying slightly crisp on the inside.

   TIPDon't soak the pakoras for too long before serving; add them just 5 minutes ahead to keep the texture contrast.
7. 7
   garnish · ~1 min

   Finish and serve.

   Sprinkle a pinch of garam masala and chopped fresh coriander leaves on top. Serve hot in individual katoris with steamed rice.

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