• Whisk yogurt in a large bowl using a wire whisk until smooth and creamy.
• Add chickpea flour and whisk well to make a lump-free mixture.
• Add water and mix well. Set this mixture aside.
• Heat oil in a large pan over medium-high heat.
• When the oil is hot, add fenugreek seeds, mustard seeds, cumin seeds, asafetida, dry red chilies, and curry leaves. Let them crackle for 6-8 seconds.
• Add onions and cook for 2-3 minutes, stirring frequently.
• Add peas, lady's fingers, cauliflower florets, and potatoes (¼-inch cubes), and mix well.
• Now add salt, turmeric powder, red chili powder, and coriander powder and mix well.
• Cover the pan and cook for 4-5 minutes, stirring a few times.
• Remove the lid.
• Add the yogurt mixture to the pan and bring it to a boil, stirring continuously.
• Reduce the heat to low.
• Cover the pan and cook the kadhi for 45-50 minutes, until it has thickened and the vegetables are cooked properly.
• Add more water if the kadhi is too thick. Check for salt and add more if required.

Temper The Kadhi (Optional)

• Heat oil in a pan over medium heat.
• When the oil is hot, add mustard seeds and curry leaves and let them crackle for 4-5 seconds.
• Switch off the heat.
• Add red chili powder to the pan and immediately pour the tempering over the kadhi.
• Mix well. Serve hot.
• Tip - Save some tempering for garnishing.