6-8 medium-sized tomatoes
8-10 cluster beans
1 drumstick (cut into 3-4 inch long pieces)
1 inch ginger (grated)
8-10 curry leaves
1/2 tablespoon cumin seeds (jeera)
2 tablespoons of gram flour (besan)
Red chilli powder
Pinch of turmeric (Haldi)
Few pomegranate seeds (Anardana)
Salt as per taste
Put the tomatoes in the pressure cooker and add some water. Cook until 5-6 whistles. Once the tomatoes cool down, blend them in a mixer and then sieve them. Keep them aside. In a pan, pour cooking oil, sauté the green vegetables (okra, drumstick and cluster beans) one by one. Cook them until the colour changes to light brown. Keep them aside.
In the same oil, add cumin seeds, curry leaves, pomegranate seeds and gram flour. Cook the flour on medium flame and keep stirring from time to time so that it doesn’t stick to the bottom of the pan. Add more oil while cooking the flour (cook until the flour turns golden). Add a pinch of turmeric and red chilli powder. Stir continuously so that no lumps are formed. Add tomato purée, salt (as per taste), sautéed vegetables and let the kadhi boil for at least 30 minutes on slow flame (the taste gets enhanced if boiled for longer duration). It goes well with white rice and side dishes such as fried potato (aloo took) and sweet boondi.
Article by: Siddhi Raheja