Vegetables in Chickpea flour Sauce - Sindhi Kadhi

• Produce

  • 1/8 tsp Asafetida
  • 1 tbsp Ginger
  • 1 Green chili, hot
  • 1 Tomato
  • 1 1/2 cups Veggies - potatoes, small

• Condiments

  • 1/2 tsp Lime juice
  • 2 tsp Tamarind paste

• Baking & Spices

  • 1/4 tsp Cayenne
  • 1/3 tsp Fenugreek seeds
  • 3/4 tsp Salt
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 1 tsp Oil

• Nuts & Seeds

  • 1/2 tsp Cumin seeds

• Frozen

  • 8 Curry, fresh or frozen leaves

• Other

  • ¼ cup chickpea flour or besan
  • 3.5 cups of water, room temperature or luke warm

Found on veganricha.com

Description

Ingredients

• 1 tsp oil
• ½ tsp cumin seeds
• ⅓ tsp fenugreek seeds
• ⅛ tsp asafetida (hing), omit to make gluten-free or use a certified gluten-free asafetida
• 8 to 10 curry leaves (fresh or frozen)
• 1 Tbsp chopped ginger
• 1 hot green chili finely chopped
• ¼ cup chickpea flour or besan
• ½ tsp turmeric
• ¼ to ½ tsp cayenne
• 3.5 cups of water, room temperature or luke warm
• ¾ tsp or more salt
• 1.5 to 2 cups small chopped veggies - potatoes, green beans, carrots, cauliflower etc
• 1 tomato finely chopped
• 2 to 3 tsp tamarind paste or 1 to 2 tbsp tamarind pulp (dry tamarind pods soaked in hot water, pulp reserved and the seeds removed)
• ½ tsp lime juice or to taste

Directions

• Heat oil over medium heat in a saucepan. When the oil is hot, add cumin and fenugreek seeds and cook until they change color and get fragrant. Stir frequently. 1 to 2 minutes.
• Add asafetida and curry leaves carefully. Once the sputtering has died down, add ginger and green chili and cook for a minute. Add the chickpea flour and mix in. Roast the chickpea flour for 3 to 4 minutes, stir every minute.
• Add turmeric, cayenne and 1 cup of water and mix in. Use a whisk if needed. Mix until all of the chickpea flour is well dissolved and there are no lumps.
• Add rest of the water, salt, veggies, Mix, cover and cook over medium heat for 17 to 18 minutes.
• Add in the tomatoes, tamarind, lime juice and mix in. Reduce heat to medium low. Partially cover and simmer for 5 minutes. Taste and adjust salt, tang and heat. Add a dash of sugar or jaggery if needed and mix in. Serve over rice, with roasted potatoes, or as a soup.