Kurdaichi Koshimbir

My grandma used to make this koshimbir in summers when we do not get much fresh veggies as winters. As we make fresh Kurdai in summers so we can use last year's left over Kurdai to make this mouth watering koshimbir or kurdaichi bhaji. 

If you get bored from regular kakdi(kheera) and tomato kohimbir you may try this one.

Kurdaichi Koshimbir

Ingredients:

Kurdai - 2 

Curd - 1/3 Cup

Onion - 1 Small, finely chopped

Salt - to taste

Sugar - 1/2 tsp

For Tadka :

Oil - 1 Tbsp

Mustard seeds - 1/4 Tsp

Cumin Seeds - 1/4 Tsp

Asafoetida - a pinch

Green Chili - 1, Finely chopped

Curry Leaves - 6-8

Method:

1) Break and soak kurdai in enough water for 2 hrs or until they become soft. You can use lukewarm water to soak it quickly.

 

2) Once kurdai are completely soaked, sieve them to  remove excess water.

3) Add onion and curd and mix well.

4) Heat oil in pan. Add mustard seed and let them splutter.

5) Add cumin seeds, asafoetida, green chili and curry leaves. Let it fry for a moment.

6) Add this tadka on kurdai.

7) Add salt and sugar and mix well. 

    Tip: Kurdai has some salt in it so add little less salt the usual.