Sindhi Kadhi
Ingredients
5tbsp oil
A pinch asafoetida
Green chillies, to taste
1tsp cumin seeds
1tsp fenugreek seeds
6tbsp gram flour
1tsp coriander-cumin powder
A pinch turmeric powder
200g mixed vegetables (carrots, ladyfinger, brinjal, drumsticks, bottle gourd)
2tbsp tamarind pulp
Salt to taste
2-3 sprigs coriander leaves

METHOD
Heat oil in a pan. Add asafoetida and after a few seconds, add the chopped chillies, cumin and fenugreek seeds. Allow them to stop spluttering, then add the gram flour, stirring continuously. Fry it, till the flour becomes brown in colour and aromatic. Add around 5-6 cups of water, stirring continuously to avoid forming lumps. Cook on a simmering flame for at least 15- 20 minutes and then, bring it to a boil. Stir in the vegetables and the spices. Add the tamarind pulp and cook further, till the vegetables become tender. Add the salt and garnish with chopped coriander.
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