Ingredients
1 potato
15-20 gavar (cluster beans)
1 drumstick
1 small slice yam (suran)
3 ladyfingers
1 brinjal
1 lotus stem
1 carrot
1 1/2 cups gramflour
1 tsp. ginger grated
1/2 tsp. each cumin & 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
- Clean, peel, wash, chop veggies as desired and towel dry.
- Preferably into thick finger or chunks.
- Keep lady fingers and brinjals washed and toweldried separately.
- Heat ghee in a large heavy deep saucepan.
- Add brinjal fry till lightly crisp, drain.
- Add ladyfingers, fry till lightly crisp, drain.
- Keep both aside till end.
- To same ghee add all seeds, allow to splutter.
- Add flour and stirfry till lightbrown and aroma exudes.
- Add ginger, chillies, curry leaves, veggies and stir well.
- Add hot water and stir continuously till boil is reached.
- Make sure there are no lumps of the flour.
- Add turmeric, salt, sugar to tamarind and mix well.
- Add to kadhi while stirring well.
- Simmer on low till veggies are tender and cooked.
- Last to cook will be drumsticks so check them.
- Add more water if necessary to maintain consistency of batter.
- Add brinjal, ladyfinger, and coriander.
- Stir and serve piping hot with sindhi fried rice or khichidis (refer khichidis).
Making time: 1 hour
Makes:5-6 servings
Shelflife: Best fresh
Sindhi Dishes Index
