Sindhi Kadhi

Ingredients

• 1/2 cup besan
• 2 tbsp tamarind pulp
• 3 cups vegetables (drumstick, okra, potato, carrot, cluster beans)
• 1 tsp cumin
• 1 tsp mustard seeds
• 10 curry leaves
• 1 tsp coriander powder
• 1/2 tsp turmeric
• Hing
• 4 tbsp oil
• Rice for 2

Method

1. Fry the besan in oil on low for 6 minutes until it turns reddish-brown and smells roasted. Under-roasted besan tastes raw all the way through.
2. Off the heat, whisk in 4 cups of water slowly so it stays smooth.
3. Back on the heat with tamarind, turmeric, coriander powder and salt. Boil 15 minutes.
4. Fry the okra separately and add it late so it doesn't go slimy. Add the other vegetables directly, hardest first.
5. Simmer till everything is tender, 15 minutes.
6. Tadka of cumin, mustard, curry leaves and hing. Steamed rice.