Ingredients

• 2 cups - mixed vegetables like potatoes (peeled and cut into quarters), drumsticks (cut into medium pieces), brinjals (cut into thick slices) and small lady fingers
• 3 to 4 - slit green chillies (or as per taste)
• 6 tbsp - gram flour
• 1.5 tsp - cumin seeds
• 1 tsp - mustard seeds
• ½ tsp - fenugreek seeds
• 1 sprig curry leaves
• 1 tsp - coriander powder
• 1 tsp - Cumins seed powder
• a pinch asafoetida powder (hing)
• ½ to ½ tsp - turmeric powder
• 2 tbsp - tamarind (soaked in 1.5 cup water)
• 2 tbsp - fresh coriander leaves (finely chopped)
• 1 to 2 tsp - sugar
• 5 tbsp - oil
• salt to taste

How to Make Sindhi Kadhi

• On the fire, heat the oil. Add the asafoetida and after a few seconds, add green chillies and seeds.
• After the seeds splutter add the gram flour. Stir continuously.
• saute on a low flame till the flour is browned and aromatic.
• Cool completely then add 5.5 cups water, again stirring continuously so that no lumps remain.
• Put back on the fire and bring to boil. Pour into a large microwave-safe bowl.
• Stir in the curry leaves, powdered spices and vegetables.
• Microwave at 100% power for 1 minute or just till the curry starts boiling again.
• Reduce power level to 60% and cook another 8 mins, stirring once.
• Add the sieved tamarind and continue to cook another minute. Stand 3-4 mins.
• Take out of the oven, check that each vegetable is tender. Add the sugar and salt and stir in the coriander leaves.
• Serve hot with steamed rice and fried potatoes.