Vaghaar kadhi

1 servings

Ingredients

Quantity Ingredient
1 Potato
15 Gavar; (cluster beans) (15
To 20)
1 Drumstick
1 small Slic yam; (suran)
3 Ladyfingers
1 Brinjal
1 Lotus stem
1 Carrot
1½ cup Gramflour
1 teaspoon Ginger grated
½ teaspoon Cumin & mustard seeds
½ teaspoon Fenugreek; (methi) seeds
3 Pinches asafoetida; (3 to 4)
4 Green chillies
1 Stalk curry leaves
1 tablespoon Coriander finely chopped.
¼ teaspoon Cinnamon-clove powder
¼ cup Thick tamarind water
¼ teaspoon Turmeric powder
1 teaspoon Sugar
Salt to taste
5 cups Hot water; (5 to 6)
4 tablespoons Ghee

Directions

Clean, peel, wash, chop veggies as desired and towel dry.

Preferably into thick finger or chunks.

Keep lady fingers and brinjals washed and toweldried separately.

Heat ghee in a large heavy deep saucepan.

Add brinjal fry till lightly crisp, drain.

Add ladyfingers, fry till lightly crisp, drain.

Keep both aside till end.

To same ghee add all seeds, allow to splutter.

Add flour and stirfry till lightbrown and aroma exudes.

Add ginger, chillies, curry leaves, veggies and stir well.

Add hot water and stir continuously till boil is reached.

Make sure there are no lumps of the flour.

Add turmeric, salt, sugar to tamarind and mix well.

Add to kadhi while stirring well.

Simmer on low till veggies are tender and cooked.

Last to cook will be drumsticks so check them.

Add more water if necessary to maintain consistency of batter.

Add brinjal, ladyfinger, and coriander.

Stir and serve piping hot with sindhi fried rice or khichidis (refer khichidis).

Making time: 1 hour

Makes:5-6 servings

Shelflife: Best fresh

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