 Ingredients
5 tablespoons of oil
A pinch of asafetida (hing)
Green chillies to taste, sliced
1 teaspoon each of mustard, cumin and fenugreek seeds
6 tablespoons of gram flour
1 spring curry leaves
1 teaspoon each of coriander and cumin power
½ -3/4 teaspoon of turmeric
2 cups mixed vegetables - potatoes, drumsticks, squashes, brinjals*
2 tablespoons of tamarind soaked in ½ cup of water
Salt to taste
1 tablespoon of fresh coriander leaves, finely chopped.
Method:
On the fire, heat the oil. Drop in the asafetida and after a few seconds, the chillies and seeds. Let them stop spluttering then add the
gram flour, stirring continuously, fry till the flour is browned and
aromatic. Cool slightly then add 5 ½ cups of water, again stirring continuously so that no lumps remain.
Put back on the fire and bring to boil. Pour into a large microwave-safe bowl.
Stir in the curry leaves, spices and vegetables. Microwave at 100% power for 1 minute or just till the kadhi starts boiling again. Reduce power level to 60% and cook another 8 minutes. Stirring once. Add the sieved tamarind and continue to cook another minute. Stand 3-4 minutes. Take out of the oven, check that each vegetable is tenderized, add the sugar and salt and stir in the coriander.
* Use cauliflowers, brinjals, potatoes, carrots, beans, a few leaves of spinach.
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