SINDHI KADHI

INGREDIENTS FOR THE KADHI:

1.    2 Tbs. gram flour/besan

2.   3 Tbs. refined oil

3.   1/2 Tsp. fenugreek seeds/methi

4.   1/2 Tsp. turmeric/haldi

5.   1 Tsp. red chilly powder

6.   3 Tbs. tamarind pulp/imli

7.   1 Tbs. jaggery/gur

8.   2 cups of mixed vegetables (brinjal, potatoes, lady fingers, drumsticks, cauliflower, pumpkin, cluster beans, French beans, or any other seasonal vegetables)

9.   Salt to taste

INGREDIENTS FOR THE TEMPERING:

1.    1 & 1/2 Tsp. asafoetida /hing

2.   A few curry leaves

3.   5 to 6 dry red chillies

4.   1 Tsp. mustard seeds/rai

5.   1 Tbs. ghee

METHOD:

1.    Soak the tamarind in water.

2.   Heat 2 Tbs. oil in a wok. Fry all the vegetables till it is half cooked. Remove from the wok, and spread it on a kitchen paper towel.

3.   Heat 1 Tsp. of oil in a wok. Add the fenugreek/methi seeds, 2 Tbs. of besan/gram flour, 1 Tsp. of red chilly powder, turmeric/haldi powder and stir fry for 2 to 3 minutes or till its turns golden brown in colour. Add at least 3 to 4 cups of water, stirring continuously so that there are no lumps. Let this simmer for 5 minutes. Add the tamarind pulp, gur/jaggery and salt to taste. Let it boil for a few minutes. Taste to check the balance between sweet and sour.

4.   Add all the vegetables, and let it cook till all the vegetables are fully cooked.

5.   In a small frying pan, heat ghee. Add the hing, mustard seeds/rai, dry red chillies, curry leaves and 1 Tsp. of red chilly powder. Add this tempering to the kadhi. The consistency should be that of a normal kadhi,not too thick and not too thin.

6.   Serve hot with rice.

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