
Ingredients–
- 2 tbsp refined oil
- 3 tbsp besan (gram flour)
- 1 tsp fenugreek seeds
- 1.5 tsp turmeric powder
- 3 litres water
- 2 potatoes, cut in large chunks
- 1 drum stick
- 1 small cauliflower
- 100 gm peas
- 100 gm okra
- Salt to taste
- 2 lemon sized balls of tamarind, soaked in 1 cup warm water for 2 hours
- 1 tsp oil for tempering
- 1.5 tsp mustard seeds
- A sprig of curry leaves
- 1.5 tsp cumin seeds
- 1 tsp red chilli powder
- 2 tbsp chopped coriander leaves
Method –
- Heat 2 tbsp refined oil in a deep vessel
- Once hot, shallow fry the besan till golden brown
- Do this on very low flame for about 10-15 minutes till aromatic
- Add the fenugreek seeds just as it changes colour
- Once it is golden brown, add turmeric powder
- After a few seconds, add all the water
- Add potatoes. Let it come to a boil, then reduce the flame to medium
- Let the Kadhi simmer away for 30 minutes
- Add the cauliflower florets, drumstick and okra
- Simmer for 5-7 minutes
- Strain the tamarind water into the Kadhi and simmer for 10 minutes
- For tempering, heat oil in a small pan
- Add mustard seeds, cumin seeds, curry leaves, red chilli powder and add this tempering to the kadhi
- Garnish with chopped coriander leaves and serve with steamed rice