Ingredients

• 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.