Sindhi Kadhi

Very Nutritious and tasty dish which is generally prepared in most of the sindhi homes. Recently when I get to dine in one of our sindhi friends home she prepared this sindhi curry which I absolutely loved very much and asked her the recipe for this colourful and deliciously tangy and spicy kadhi recipe.
Tastes best when served over a bed of long grained Basmati rice with a side of papad and pickle. But pickle with tangy curry ? For me Yes more tangier the better .

1/2 cup beans (gavarfali)
1/2 cup potato peeled and cubed
1/4 cup carrot cubes
1/4 cup brinjal, slit into 4 vertically
1/4 cup frozen peas
1/2 cup grated tomatoes
1/2 tsp cumin seeds (jeera)
1/2 tsp fenugreek (methi) seeds
1/4 tsp asafoetida (hing)
4 tbsp besan (Bengal gram flour)
2 slit green chillies
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1 to 2 tbsp tamarind (imli) pulp or 10 pc Kokum
2tbsp oil

Directions

Add 5 cups of water and grated tomato and bring to a boil.

In the mean while your kadhi is simmering you can chop all
the vegetables into medium sized chunks. I love the colour with these wintry
vegetables.

After chopping add 
these vegetables, tamarind paste or kokum to simmering curry and cook
till potatoes are tender I prefer to cook it in pressure cooker so at this
stage a put on the lid and cook for two whistles.