Kadu Borani
Make Kadu Borani once and it will go straight into your regular rotation. Prep takes about under an hour, cooking around under an hour, and it serves 4. It carries a gentle kick; dial the heat up or down to suit the table. Read through the tips before you start — a couple of small details go a long way with this one.
- Level Medium
Ingredients
- 1 medium Squash
- 5 Chopped Onion
- Green Chilli
- Splash Oil
- 1 tsp Ground Turmeric
- 1 Bulb Garlic
- 7 tbsp Sugar
- ½ tsp Salt
- 2 cup Water
- 4 tbsp Yogurt
Method
- Peel the squash and cut it into pieces 1cm wide. Deep fry it in oil until golden and set aside.
- Using the same pan and oil, deep fry the onions until golden. Remove the onions and grind with the garlic (if using garlic paste, mix it into the onions once ground).
- Add a small amount of oil to a pan on medium heat. Once hot, add the turmeric. Mix the salt into one cup of water and add it to the turmeric. Add a layer of squash, then a layer of onion and garlic. Repeat this step until the squash, onion and garlic have been used up.
- Add the sugar and one cup of water. Turn the heat down and cook until the water has reduced.
- Add 1-2 tablespoons of melted curd to a plate, add the squash on top with another layer of melted curd. At last, add some green chilli and serve!
Tips for the best Kadu Borani
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Read the whole method before you start and measure out the 10 ingredients first — it keeps the pace relaxed once the heat is on.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Variations
- Mild version: halve the chilli and finish with a spoon of yoghurt or cream to soften the heat.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Serving ideas
Serve slightly warm with a scoop of vanilla ice cream or a spoon of thick cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
Is this Kadu Borani recipe medium to make?
It is rated medium: 10 ingredients and 5 steps. Follow the order and the tips above and it is very forgiving.
Can I make Kadu Borani ahead of time?
You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.
What can I substitute for squash?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Recipe data via TheMealDB — source
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