This delicious Kadhi comes from the state of Sindh and is best eaten with fragrant Basmathi or Jasmine rice.❤️
Ingredients :
- 1 carrot cubed
- 10 pods tender cluster beans (gavar) cut into half
- 1 Drumstick cut into 2inch size bits
- 1 large potato cubed
- 2 sprigs curry leaves
- 2 inch piece of ginger grated
- 7 green chillies slit
- 5 tbsps of Besan/gram flour
- 1 heaped tbsp tamarind paste
- A pinch of haldi/turmeric
- 1 litre of boiling water.
Seasoning
- 2tbsps ghee/clarified butter
- 5 tbsps oil
- 2tsps jeera/cumin seeds
- 1/4tsp methi/fenugreek
- 2sprigs of curry leaves.
Method:
Boil the potato, carrot and cluster beans with grated ginger, salt and two sprigs of curry leaves. Heat a mixture of ghee and oil. Drop in the jeera and after it splutters add the Methi seeds. Toss till it turns a golden brown. Add two sprigs of curry leaves. Toss. Add the besan and roast on a slow fire till it is fragrant. Add the haldi and pour in the boiling water, vegetables and tamarind paste. Adjust salt. Boil well. Keep aside for about fifteen minutes for the flavours to infuse.
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