Sindhi Kadhi

1: Cut the okra into rounds and stir-fry in 1 tbsp oil over medium heat until they are tender and slightly crisp. Set aside.

2: Grind all ingredients under 'Paste' and keep aside.

3: Heat oil in a wok, add fenugreek seeds, cumin seeds, asafetida, red chili, and curry leaves, and stir for a few seconds.

4: Add the prepared paste and sauté for 2 minutes.

5: Add besan (gram flour) in enough water and whisk well avoiding lumps. Add this to the wok, along with the rest of the water, and let it come to a boil.

6: Add the spices, salt, and the veggies (except okra).

7: After the Kadhi comes to a boil, cover, lower the heat, and simmer for 8-10 minutes until the veggies are tender.

8: Add okra, tamarind, and jaggery and let it simmer for 5 minutes.

9: Serve hot with rice or as a soup.