Makhanas are high in potassium,magnesium and calcium content makes them great for bone and teeth health. Makhane in a kadhi is a very innovative and tasty treat to go with steamed rice and biryani.
Take 1/4th cup roasted makhana and grind it into a powder form.
Take a nonstick frying pan and heat on a low flame.
Saute 2 tsp oil with 1/4th tsp rai, 3 kadi pata, 1/2 tsp jeera and 1/2 tsp chopped garlic.
Mix well and add 1 tbsp chopped onion.
Saute till the tadka is ready and keep aside.
In a bowl, whisk 2 tbsp curd with little water making a thin buttermilk.
Take a fresh nonstick pan and put it on a low flame.
Pour the thin buttermilk in the pan along with 1/4th tsp haldi and the previously ground makhana powder.
Stir in 1/4th tsp salt and 1/4th tsp red chilly powder.
Add the tadka and mix well.
Allow it to cook for 23 more minutes.
Serve hot with rice.