3 tbsp. clarified butter or oil

1tsp. Cumin seeds

1tsp. Fenugreek seeds

1tsp. Mustard seeds

Pinch of Asafetida

6-7 Curry leaves

1tsp. Turmeric

1tsp. Red chili powder

2 tsp. Coriander powder

4 tbsp. Dry Roasted Chick pea flour

2 cups Mix vegetables (Potato, Carrot, Cauliflower, Baby eggplant, Lady Finger, Drum stick)

1 cup Chopped Tomatoes

1tbsp. Tamarind paste

2 green chilies, finely chopped

Salt to taste

½ cup sour curd

2 tbsp. Fresh coriander, finely chopped


1-      Heat  2tbsp.clarified butter in the big heavy bottom pan

2-      Add cumin, mustard and fenugreek seeds and after a few seconds, add the chopped chilies and asafetida. After spluttering add roasted chick pea flour and stirring continuously.

3-      Fry till the flour becomes brown in color and aromatic.

4-      Turn off the heat and add 4 cups of water slowly to avoid lumps.

5-      Heat again and bring it to boil. Add curd in it.

6-      In separate pan heat ½ tsp. clarified butter and sauté all mix vegetables for 5 minutes.

7-      Add these sautéed vegetables in the Kadhi and add salt and chopped tomatoes.

8-      Cook on a simmer flame about 15-20 minutes.

9-      Add remaining spices and tamarind paste, mix well.

10-   Cook further 7-8 minutes.

11-   Heat ½ tsp. clarified butter and add curry leaves, when it little glossy add to the Kadhi

12-   Garnish with chopped coriander and serve hot with steamed Rice.

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