Sindhi Kadi (Kari) with a twist

1 cup besan (chickpea flour)
4-5 tbsp oil
1 tsp mustard (rai) seeds
1/2 tsp mehi (fenugreek) seeds
1 tsp zeera (cumin seeds)
A pinch or two of asafoetida (hing)
1 tsp turmeric (haldi)
1 stem of curry leaves (kadi patta)
2-3 green chillies (hari mirch)
Red chilli powder to taste (lal mirch)
Tamarind pulp to taste (you can use tamarind powder instead)
Salt to taste
Curd
4-5 cups water

Vegetables
2-3 tomatoes finely chopped
2 carrots cubed
1/4 kilo beans cut into medium sized pieces
1/4 kilo pumpkin cut and diced
1/4 kilo peas


Heat the oil in a pressure cooker. Add mustard seeds. After they stop spluttering, add the zeera and the fenugreek seeds. Stir for 5-10 seconds using a dry spoon. Add the asafoetida, green chillies and the curry leaves. After 5 seconds, add the chickpea flour and stir till the powder turns a shade of brown.Add 4-5 cups water and mix well. Add the vegetables, salt, and red chilli powder and pressure cook for 4 whistles. After the pressure cooker cools down, remove the lid, and add the tomatoes and the tamarind paste. Cook for 5 minutes. Remove from the flame and stir in the curd. Garnish with coriander leaves.

If you want to add bhindi (Okra, ladies finger), stir fry it separately and add it to the final preparation.

This dish is best served with rice but goes equally well with rotis.