Vegetable Kadhi

ingredients

Besan \ chickpea flour - 1\2 cup
Sour yogurt - 2 cup 
Water - 5-6 cups 
Oil - 2 tbsp
 Methi \ fenugreek seeds - 1 tsp
 Mustard seeds - 1 tsp
 Zeera \ cumin seeds - 1 tsp 
Heeng \ Asafoetida - 1\4 tsp 
Curry leaves - 10-12 
Dry red chilies - 3-4 
Onion - 1 cup ( thinly sliced ) 
Green peas - 1\4 cup
 Lady's finger - 6-8 ( slit into 3-4 pieces ) 
Cauliflower - 1\4 cup ( broken into small florets ) 
Potato - 1\4 cup ( cut into small pieces ) 
Salt to taste 
Turmeric powder - 1\2 tsp 
Red chili powder - 1\2 tsp
 Coriander powder - 2 tsp

 For tadka Oil - 1 tbsp 
Mustard seeds - 1\2 tsp 
Curry leaves - 8-10
 Red chili powder - 1\2 tsp -

Method

Vegetable Kadhi

Whisk the yogurt. Add chickpea flour in it and mix well. Add water and make a thin mixture. Heat oil in a heavy bottom pan. When the oil is hot, add fenugreek seeds. When the seeds starts to splatter, add mustard seeds, cumin seeds, asafoetida, dry red chilies and curry leaves. Add onion and fry for a minute. Add the vegetables and cook for a minute. Add salt, turmeric powder, red chili powder and coriander powder. Fry for a minute. Add the yogurt and chickpea flour mixture in the pan. Bring the mixture to a boil. Simmer the heat and cook the kadhi for 30-40 minutes on low heat. Adjust water accordingly. For the tadka Heat oil in a pan. When the oil is hot, add mustard seeds and curry leaves. Switch off the heat. Add red chili powder. Add the tadka in the kadhi. Serve hot with rice or chapati.