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Vaghaar Kadhi Recipe - Cooking Index

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Vaghaar Kadhi

Cuisine: Indian
Type: Vegetables
Serves: 1 people

Recipe Ingredients

1   Potato
18   Gavar - (cluster beans)
1   Drumstick
1   Yam - (suran)
3   Ladyfingers
1   Brinjal
1   Lotus stem
1   Carrot
1 1/2 cups 355ml-- ¥
1   Flour
1 teaspoon 5mlGinger grated
1/2 teaspoon 2.5mlCumin & mustard seeds
1/2 teaspoon 2.5mlFenugreek - (methi) seeds
4   Asafetida
4   Green chiles
1   Curry leaves
1 tablespoon 15mlCoriander finely chopped.
1/4 teaspoon 1.3mlCinnamon-clove powder
1/4 cup 59mlThick tamarind water
1/4 teaspoon 1.3mlTurmeric powder
1 teaspoon 5mlSugar
  Salt to taste
6 cups 1422mlHot water
4 tablespoons 60mlGhee

Recipe Instructions

Clean, peel, wash, chop veggies as desired and towel dry. Preferably into thick finger or chunks. Keep lady fingers and brinjals washed and towel dried separately. Heat ghee in a large heavy deep saucepan. Add brinjal fry till lightly crisp, drain. Add ladyfingers, fry till lightly crisp, drain. Keep both aside till end.

To same ghee add all seeds, allow to splutter. Add flour and stir-fry till light brown and aroma exudes. Add ginger, chiles, curry leaves, veggies and stir well. Add hot water and stir continuously till boil is reached. Make sure there are no lumps of the flour. Add turmeric, salt, sugar to tamarind and mix well. Add to kadhi while stirring well. Simmer on low till veggies are tender and cooked.

Last to cook will be drumsticks so check them. Add more water if necessary to maintain consistency of batter. Add brinjal, ladyfinger, and coriander. Stir and serve piping hot with Sindhi fried rice or khichidis (refer khichidis).

Sindhi region

Source:
Indian Regional Cooking by Sumana Ray

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