Heat 2 tablespoons oil on medium heat. Add 3 tablespoons of Besan (gramflour) and slowly fry till it turns golden brown. Add Methi seeds (fenugreek), saute for a minute then add 1 teaspoon of chopped ginger and saute another minute. Add 1/4 teaspoon Haldi (turmeric) and 1/2 teaspoon Mirchi powder (cayenne) Add 2.5 quarts of water, bring to boil and simmer for an hour without lid. Soak a 1 inch diameter ball of Imli (Tamarind) in warm water.
Slice the Kamal Kakri (Lotus stems) in 1/6th inch roundels and boil for for 15 minutes in salted water. Drain, cool and set aside. Cut Potatoes, Drumsticks (Moringa beans), Eggplant, Arbi (Colocasia or Taro root), Bhindi (Okra), Guar beans ((Lond beans) and keep aside. I did not have any Arbi or the Drumsticks
Add the vegetables to the Kadhi after it has simmered for an hour, add salt. Bring to a boil, turn heat to medium and cook till vegetables are done. Strain the pulp from the Tamarind and add to Kadhi.
Heat 2 tablespoons oil, when hot add 1/4 teaspoon Rye (Mustard seeds) when it splutters add 1/4 teaspoon Zeera (Cumin seeds), 2 sprigs Curry patta (Murraya koenigii)and 1/4 teaspoon cayenne. Pour it on the Kadhi and mix it in. Serve with steamed rice.
Slice the Kamal Kakri (Lotus stems) in 1/6th inch roundels and boil for for 15 minutes in salted water. Drain, cool and set aside. Cut Potatoes, Drumsticks (Moringa beans), Eggplant, Arbi (Colocasia or Taro root), Bhindi (Okra), Guar beans ((Lond beans) and keep aside. I did not have any Arbi or the Drumsticks
Add the vegetables to the Kadhi after it has simmered for an hour, add salt. Bring to a boil, turn heat to medium and cook till vegetables are done. Strain the pulp from the Tamarind and add to Kadhi.
Heat 2 tablespoons oil, when hot add 1/4 teaspoon Rye (Mustard seeds) when it splutters add 1/4 teaspoon Zeera (Cumin seeds), 2 sprigs Curry patta (Murraya koenigii)and 1/4 teaspoon cayenne. Pour it on the Kadhi and mix it in. Serve with steamed rice.
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