by Tarla Dalal
Added to 20 cookbooks
This recipe has been viewed 14640 times
A bowlful of this kadhi along with steaming hot rice is just right for a wholesome Sunday lunch.
- Boil 2 cups of water in a pan, add the cluster beans, potatoes and carrots and cook till they are tender. Keep aside, retaining the water.
- Heat the oil in a non-stick pan and add the cumin seeds and fenugreek seeds.
- When they crackle add the asafoetida and fry for a few seconds.
- Add the besan and sauté for 4 to 5 minutes over a medium flame till it is golden brown.
- Add 4 cups of water and bring to boil.
- Add the green chillies, ginger, curry leaves, turmeric powder, chilli powder, tamarind pulp, ladies finger, all the cooked vegetables and salt.
- Bring to boil and simmer till the ladies finger is cooked.
- Serve hot.
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