How to make sindhi kadhi?

Ingredients

Oil- 5 tblsp

Asafoetida (hing) a pinch

Green chillies - to taste

Cumin seeds - 1 tsp

Fenugreek seeds (methi) - 1 tsp

Gram flour (besan / chane ka atta) - 6 tblsp

Coriander/cumin powder- 1 tsp

Turmeric powder (hadli)- a pinch

Mmixed vegetables (carrots, ladyfinger, brinjal, drumsticks, bottle gourd)- 2 cups/200 gms

Tamarind (imli) pulp - 2 tblsp

Salt (namak) - to taste

Coriander leaves (dhania patta) - 2-3 sprigs

Method

1 Heat oil in a pan. Add asafoetida and after a few seconds, add the chopped chillies, cumin and fenugreek seeds.

2 Allow them to splutter, then add the gram flour, stirring continuously.

3 Fry it, till the flour becomes brown in colour and aromatic.

4 Add around 5-6 cups (1 lt.) of water, stirring continuously to avoid forming lumps.

5 Cook on a simmering flame for at least 15- 20 minutes and then, bring it to a boil.

6 Stir in the vegetables and the spices.

7 Add the tamarind pulp and cook further, till the vegetables become tender.

8 Add the salt and garnish with chopped coriander.