Khadeda in Mustard Gravy

Khadeda in Mustard Gravy by Madhu Varma (Vegetarian Option)

For the Khadeda


  1. Besan – 4 Cups
  2. Garlic Paste (optional) – 2 Teaspoons
  3. Zeera – 2 Teaspoons
  4. Haldi Powder – 1 Teaspoon
  5. ChilliPowder – 1 Teaspoon
  6. Chat Masala Powder – 4 Teaspoons
  7. Dhania Leaves – 4 Tablespoons, chopped
  8. Salt – to taste
  9. Oil – 4 Tablespoons
  10. Oil – for frying and spreading on thali


Oil a flat surface without an edge (an overturned flat steel thali is ideal) before the cooking starts.

Mix all the above ingredients along with 2 cups water to get a smooth batter. Heat oil in a karahi, pour the mixture in it and keep stirring as it cooks. It will start thickening. When it reaches setting consistency take it off the fire and spread it on the thali. It should be about an inch thick. Let it set and then cut it in rectangular or diamond shape. Deep fry it and keep ready for adding to the mustard gravy.

For the Mustard Gravy


  1. Yellow Mustard Seeds – 200 gms, to be ground fine with 4 green chillies and water
  2. Onions – 4 ground
  3. Garlic-Ginger Paste – 4 ½ Teaspoons
  4. Haldi Powder – 1 Teaspoon
  5. Red Chilli Powder – 1 Teaspoon
  6. Green Chillies – 6, slit and sautéed for garnish
  7. Kalonji – 2 Teaspoons
  8. Tomato Purée – 4 Tablespoons
  9. Coriander Leaves – 2 Tablespoons, chopped
  10. Mustard Oil – 4 Tablespoons
  11. Sugar – 1 Teaspoon


Heat oil add the kalonji and green chillies as the tarka then the onions and fry it lightly. Add the garlic, ginger paste, haldi and chilli powder and fry the masalas along with the tomato puree and cook for 2 to 3 minutes. Finally add the sarson – green chilli paste, fry a couple of minutes add the sugar and some water to give it a thick consistency. Bring to boil and add the khadeda. Take off the fire garnish with coriander leaves and 2 tablespoons of fresh mustard oil.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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