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    A serving of Moong Sprouts And Spinach Baked Khaman Dhokla.

    Baked Khaman Dhokla Recipe

    This Moong Sprouts And Spinach Baked Khaman Dhokla is the healthier version of Khaman.Traditionallt this fluffy and spongy snack is made with gram flour, yogurt, spinach, sprouts and aromatic spices and herbs is steamed and is a crowd-pleaser. Baking reduces the oil used and it a guilt-free healthier option. Tangy and mildly sweet flavor, Khaman is a quick snack or a party appetizer. Make and enjoy the authentic Gujarati snack.

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    You are here: Home / Uncategorized / Kurdai-Che-Bhaji

    by [Archana Potdar] · This post may contain affiliate links · Leave a Comment

    Kurdai-Che-Bhaji

    When I was newly married I was introduced to a new veggie that everyone went gaga about- “Kurdai –che –bhaji”!!
    For me it was totally new for I only knew that kurdai is fried and that’s that. I imagined that it will be fried then tossed in onion something like a salad for there were quite a few onions being chopped.
    I remember my younger SIL enthusiast question “have you eaten it?” 

    My MIL was not too happy about breaking up the lovely kurdai but she made it and was happy when I said that I liked the bhaji.
    The reason down the memory lane trip is that the other day I found a lot of some of the broken kurdai that I did not want to fry and I made this dish.
    I have given the ingredients and the measures approximately please adjust the quantities as you please!!
    Ingredients
    Kurdai broken up pieces (I had about ¼ kg)
    water
    4-5 onions
    1-2 green chillies
    1 teaspoon chilli powder
    1 ½ tblspn oil
    Turmeric
    Mustard
    ½ teaspoon goda masala
    Salt
    Coriander for garnishing
    Method:
    1.       In a deep vessel add all the kurdai and boil sufficient water to soak all of them.
    2.       Keep covered for about 5-10 minutes by then all the kurdai are cooked. Now drain them completely.
    3.       Meanwhile heat the oil in a kadhai and splutter mustard. Add the turmeric, chilli powder  and green chillies in quick succession .
    4.       Add the onions and fry till translucent.
    5.       Add the drained kurdai, salt and mix well.
    6.       Serve garnished with coriander (I had no coriander so you may see the green bits somewhere) with chapatti or rice and daal.

    .

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    1. fabulous flavours looks delicious

      Reply

    2. Delicious and yummy ,innovative recipe

      Reply

    4. Kurdai looks like fryums, bhaji looks super delicious..

      Reply

    5. Hi Arch, happy to be back - thanks for your inquiry 🙂
      So you have mixed this kurdai in rice, is it? Is the kurdai what is like a birds nest on the side of the picture - which we call vadaams?

      Reply

    7. Looks wonderful and delicious !!

      Reply

    8. Kurdai che bhaji looks so yummy and colorful,superb and easy to prepare.

      Reply

    9. Looks delicious Archana...!!!! Kurdai is new to me 🙂
      Prathima Rao
      Prats Corner

      Reply

    10. Yummy!! Something new to try!!

      Reply

    11. Thanks all of you! Love to hear from you all.
      @Priya: I have not mixed the kurdai in the rice(though it sounds very interesting make be next experiment) I served it separate as a vegetable. and indeed kurdai in Marathi are Vadaams and Sandgi in Kannada.

      Reply

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