Ingredients:

• 8 tbsp besan ( gram flour)

• 1/4 cup tamarind pulp

• 1/4 tsp asefodita

• 1 tsp jeera ( cumin ) seeds

• 1 tsp mustard seeds ( rai )

• 1 tsp fenugreek seeds (methi seeds)

• 1 tsp turmeric powder

• 1/2 tbsp chilli powder

• 14 cups water

• 2 potatoes cut into big cubes

• 1 carrot cut into long fingers

• 12 nos bhindi (okra)

• 12 nos gawar ( cluster beans )

• 1 big tomato cut into big cubes

• 2 green chilli chopped finely

• 4-5 strings curry leaves chopped finely

• some chopped coriander leaves for garnishing

• salt as per taste

Method:

1. Wash the gawar and bhindi , remove the strings from the sides of the gawar and cut the top and tail of the bhindi. Chop them into long pieces.

2. Heat 3 tbsp oil in a heavy based pan and add the chopped gawar, bhindi, carrot and potatoes .Cover and cook them on low flame stirring at intervals till they are semi cooked. One or two tbsp of water can be added to the veggies if they are sticking to the pan.

3. Remove and keep the veggies aside. In the same pan heat 3 tbsp oil then add the asefodita and jeera when it splutters then add the mustard and fenugreek seeds and besan. Roast the besan on low flame till it is aromatic then add the water stirring continuously so that no lumps are formed. Add the curry leaves, green chillies, turmeric , chilli powder, tamarind pulp and salt. Keep boiling on low flame for 5-10 minutes.

4. Add the veggies and chopped tomato cook for another 5-10 minutes till the kadhi thickens.

5. Remove from flame and garnish with chopped coriander leaves.

Serve this yummy Sindhi Kadhi with plain rice.