Ingredients:
• 300 g – Tomatoes
• 1/2 cup – gram flour
• 2 – Potatoes (medium sized)
• 2 – Brinjals
• 100 g – Cluster beans
• 100 g – Okra
• 5 florets – Cauliflower
• 1 – drum stick
• 3 – Green chillies
• 1.5 tsp – ginger, chopped
• Curry leaves, a few
• 2 tbsp – Tamarind pulp
• 1.5 tsp – salt
• 1 tbsp – Red Chilli powder
• 1 tsp – Turmeric powder
• 1 tsp – Fenugreek seeds
• 1/2 tsp – Asafoetida
• 1.5 tsp – cumin
• 4 – whole Red Chillies
• 5 tbsp – cooking oil
Method:
- Chop and boil the tomatoes in 2 cups of water and puree when cooled.
- Chop okra and cluster beans in 1 inch long pieces.
- Chop the potatoes, brinjals and cauliflower in big chunky pieces.
- Deep fry the okra, cauliflower and brinjal.
- Heat oil in a pan, add fenugreek seeds, cumin, and asafoetida.
- When they start crackling, add chopped green chillies, whole red chillies and curry leaves.
- Add gram flour and cook on low flame to golden brown in colour; keep stirring.
- Now add the cluster beans and saute with gram flour for a few seconds.
- Add a glass of water and stir well. Ensure that no lumps are formed.
- Now mix 3.5 glasses of warm water and the tomato puree.
- Add salt, turmeric, red chilli powder and cook on medium flame for 5 minutes
- Add potato pieces, ginger and drumstick pieces and cook for 15 minutes.
- Add the fried brinjal, cauliflower and tamarind paste and cook on a low flame for 5 minutes.
- Add the fried okra, chopped green coriander and cook for 5 minutes.
- By now, the oil should start coalescing over the stew, which indicates that the Kadhi is cooked, and ready to serve.
- Recipe courtesy: Maayeka