This is a recipe inspired by the one in Kurma Dasa's Vegetarian World Food. And what is Karhi? It's a yogurt sauce similar to curry and best served over rice.
- 1 1/2 c carrots, peeled and chopped
- 1 1/2 c green beans, chopped
- 1 1/2 c small cauliflower florets
- 1 1/2 c green peas
- 1 1/2 c potatoes, peeled and chopped
- 2 c cooked rice
Karhi Sauce
- 2 c plain yogurt
- 1/2 c chickpea flour
- 1 pint water
- 1 tsp chili powder
- 1/2 t turmeric powder
- 1 tsp coriander powder
- 2 Tbsp butter
- 1 tsp brown mustard seeds
- 1 1/2 tsp cumin powder
- small pinch asafoetida
- 1 1/2 tsp salt
- 2 Tbsp fresh chopped cilantro
1. Steam all the vegetables until just tender. Drain and set aside.
2. Whisk the yogurt and chickpea flour together in a small bowl. Whisk in the water, chili powder, turmeric, and coriander. Set aside.
3. Heat up the butter in a large saucepan over medium heat. Once it is melted, add the mustard seeds and fry them until they crackle. Add the cumin until it darkens a shade, then add the asafoetida. Add the yogurt mixture and bring to a boil, then simmer for 10 minutes, stirring occasionally.
4. Fold the vegetables, salt, and cilantro into the yogurt mixture and turn off the heat.
5. Serve over rice. Pairs well with lemonade, lagers, and pilsners. Enjoy!
3. Heat up the butter in a large saucepan over medium heat. Once it is melted, add the mustard seeds and fry them until they crackle. Add the cumin until it darkens a shade, then add the asafoetida. Add the yogurt mixture and bring to a boil, then simmer for 10 minutes, stirring occasionally.
4. Fold the vegetables, salt, and cilantro into the yogurt mixture and turn off the heat.
5. Serve over rice. Pairs well with lemonade, lagers, and pilsners. Enjoy!
