Vegetarian Recipe Spot

Indian Vegetarian Recipes: Sindhi Kadhi

Ingredients

Half cup gavarfali (cluster beans)
Half cup potato, peeled and diced
Half cup carrots, peeled and diced
Half cup bhindi (ladies finger), slit into 2 vertically
Half teaspoon cumin seeds (jeera)
Half teaspoon fenugreek (methi) seeds
Half teaspoon asafoetida (hing)
4 tablespoons Bengal gram flour (besan)
2 teaspoons green chillies, chopped
1 teaspoon ginger, grated
4 to 6 curry leaves
1 teaspoon turmeric powder (haldi)
2 teaspoons chilli powder
1 to 2 tablespoons tamarind (imli) pulp
3 tablespoons oil
Salt to taste

Preparation

Boil the gavarfali, potato and carrots in 2 cups of water till they are tender. Keep aside, retaining the water .Heat the oil in another pan and add the cumin seeds and fenugreek seeds. When they crackle add the asafoetida. Add the Bengal gram flour and saut for 4 to 5 minutes over a medium flame till it is golden brown. Add 4 cups of water and bring to a boil. Add the green chillies, ginger, curry leaves, turmeric powder, chilli powder, tamarind pulp and all the cooked vegetables and salt and bring to a boil. Simmer till the bhindi is cooked. Serve hot with rice.

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To be continued..........