3 tbsp. clarified butter or oil
1tsp. Cumin seeds
1tsp. Fenugreek seeds
1tsp. Mustard seeds
Pinch of Asafetida
6-7 Curry leaves
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.