Vaghaar Kadhi

Recipe by
Total Time:
60-75 minutes
Serves: 5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 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

How to Make Vaghaar Kadhi

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