Name: Sindhi kadhi recipe by Kamal Thakkar at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Potato 1; Brinjal 1; Carrot 1 small; Drumstick 1; French beans 8-10; Cluster beans 8-10; Ladies finger 8-10; Oil 2 tbsp; Cumin seeds 1 tsp; Mustard seeds 1/2 tsp; Fenugreek seeds 1/4 tsp; Asafetida 1/4 tsp; Green chilli 1; Ginger 1 inch; Curry leaves 8-10; Gram flour 2 tbsp; Salt to taste; Turmeric 1/2 tsp; Coriander powder 1 tsp; Red chilli powder 1 tsp; Garam masala 1/2 tsp; Tamarind 1 tsp; Jaggery 1 tsp; Fresh coriander

Ingredients Serving: 4

Potato 1
Brinjal 1
Carrot 1 small
Drumstick 1
French beans 8-10
Cluster beans 8-10
Ladies finger 8-10
Oil 2 tbsp
Cumin seeds 1 tsp
Mustard seeds 1/2 tsp
Fenugreek seeds 1/4 tsp
Asafetida 1/4 tsp
Green chilli 1
Ginger 1 inch
Curry leaves 8-10
Gram flour 2 tbsp
Salt to taste
Turmeric 1/2 tsp
Coriander powder 1 tsp
Red chilli powder 1 tsp
Garam masala 1/2 tsp
Tamarind 1 tsp
Jaggery 1 tsp
Fresh coriander

Instructions

PREPARE 8-10 LADIES FINGER,FRENCH BEANS,CLUSTER BEANS,1 SMALL CARROT,1 POTATO,1 BRINJAL,1 DRUMSTICK.
TAKE A TBSP OF OIL AND SAUTE LADIES FINGER FOR 2 MINUTES.REMOVE IN A PLATE.
TAKE 2 TBSP OF OIL AND ADD 1/2 TSP MUSTARD SEEDS,1/4 TSP FENUGREEK SEEDS AND 1 TSP CUMIN SEEDS.
ADD 1/4 TSP ASAFETIDA,1 GREEN CHILLI,1 TSP GRATED GINGER AND 8-10 CURRY LEAVES.
NOW ADD 2 TBSP GRAM FLOUR AND MIX WELL.SAUTE ON SLOW FLAME TILL IT CHANGES COLOUR AND TURNS FRAGRANT
THIS IS THE COLOUR IT SHOULD BE WHEN PROPERLY ROASTED.
NOW ADD 2 CUPS OF WATER AND STIR WELL TO MAKE LUMPFREE BATTER.
ADD 1/2 TSP TURMERIC,1 TSP CORIANDER POWDER,1 TSP RED CHILLI POWDER.
ADD SALT TO TASTE AND MIX.
ADD THE CHOPPED VEGETABLES ONE BY ONE EXCEPT BRINJAL.
COVER AND SIMMER ON SLOW FLAME FOR 7-8 MINUTES.KEEP STIRING IN BETWEEN.
WHEN THE VEGETABLES ARE HALF COOKED ADD CHOPPED BRINJAL.ADD A CUP OF WATER IF CURRY IS THICK.
AFTER SIMMERING FOR 7-8 MINUTES CHECK IF ALL VEGETABLES ARE COOKED.
ADD THE FRIED LADIESFINGER.SIMMER FOR 2 MINUTES.
ADD TAMARIND EXTRACT AND A SMALL PIECE OF JAGGERY.SIMMER FOR 2 MINUTES.
ADD 1/2 TSP GARAM MASALA.THE CONSISTENCY OF CURRY SHOULD BE AS SHOWN.
GARNISH WITH SOME FRESH CORIANDER AND SERVE HOT WITH RICE.

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