2cupsMix VegetablesI used a mix of Potato, beans, carrot, drumsticks and pumpkin
2lemon size ballsTamarind PasteSoaked in 1 cup water
Heat vegetable oil in a pan.
Once the oil is hot, add cumin seeds, fenugreek seeds, hing, ginger, green chillies and curry leaves and let them crackle for a few seconds.
Add besan slowly and stir continuously.
Fry on slow flame until besan turns golden brown in colour. It will take 10-12 minutes.
Add boiling water and mix to form a lump free mixture. keep stirring continuously.
Add turmeric powder, red chilli powder, salt to taste and all the vegetables.
Cover the pan and cook for 8-10 minutes until the vegetables are cooked.
Add tamarind water and jaggery and mix well.
Cook until the curry thickens.
Garnish with fresh coriander and serve hot with rice.
You can fry the veggies if you wish to.You can use 1 cup fresh tomato puree in place of tamarind. You can also a pinch of citric adit if you like the kadhi too tangy.While adding besan in the oil, add it in small quantity and mix well after each addition. This will make sure there are no lumps in besan.Fry the besan on medium low heat and keep stirring throughout otherwise the besan will burn and the kadhi will have a weird taste.Again while adding water, add in small quantity and whisk well to make a lump free mixture. You can use a wire whisk to mix while adding water.Cook the kadhi on medium low heat and covered so that the vegetables are cooked well.You can give a second tempering of mustard seeds, cumin seeds, hing and red chilli powder in the kadhi if you wish to.