Ingredients:

• 1 Potato
• 15-20 gavar (cluster beans)
• 1 Drumstick
• 1 small slice Yam (suran)
• 3 lady’s fingers
• 1 Brinjal
• 1 Lotus stem
• 1 Carrot
• 1.5 cups gram flour
• 1 tsp ginger, grated
• 1/2 tsp each cumin and Mustard Seeds
• 1/2 tsp Fenugreek (methi) seeds
• 3-4 pinches Asafoetida
• 4 Green chillies
• 1 stalk Curry leaves
• 1 tbsp coriander, finely chopped.
• 1/4 tsp cinnamon-clove powder
• 1/4 cup thick Tamarind water
• 1/4 tsp Turmeric powder
• 1 tsp Sugar
• salt to taste
• 5-6 cups hot water
• 4 tbsp Ghee

Method:

1. Clean, peel, wash and chop vegetables as desired and towel dry.
2. Keep lady’s fingers and brinjals washed and towel dried separately.
3. Heat ghee in a large, heavy and deep saucepan.
4. Add brinjal and fry till lightly crisp. Drain.
5. Add lady’s fingers and fry till lightly crisp. Drain.
6. Keep both aside till the end.
7. To the same ghee, add all seeds and allow them to splutter.
8. Add flour and stir-fry till light brown and till aroma exudes.
9. Add ginger, chillies, curry leaves, vegetables and stir well.
10. Add hot water and stir continuously till boiling point is reached.
11. Make sure there are no lumps of the flour.
12. Add turmeric, salt and sugar to the tamarind and mix well.
13. Add to kadhi while stirring well.
14. Simmer on low till the vegetables are tender and cooked.
15. Drumsticks will be the last to be cooked. So, check them.
16. Add more water if necessary to maintain consistency of batter.
17. Add brinjal, lady’s finger and coriander.
18. Stir and serve piping hot with Sindhi fried rice or khichidis.

Recipe courtesy of Saroj Kering