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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