Vegetable Kadi/ Sindhi Kadi

Ingredients:

• Gram Flour/ Besan: 1 cup
• Curd: 1.5 - 2 cup (Sour)
• Turmeric pwd: 1 tsp
• Salt: to taste
• Asafoetida/ Hing: a pinch 
• Red chilli pwd: to taste
• Coriander seeds: 1/2 tsp
• Cumin seeds: 1 tsp
• Carom seeds/ Ajwain: 1/2 tsp
• Onions: 1-2 (chopped)
• Carrots: 1-2 (chopped)
• Green Pepper/ capsicum: 1 (chopped)
• Tomatoes: 2 (chopped)
• Green peas: 1/2 cup
• Potatoes: 1-2 (chopped)
• Oil: 3-4 tbsp
• Curry Leaves

Method:

1. Beat curd and gram flour to form a smooth batter.
2. Heat oil in a deep pan.
3. Add cumin seeds, asafoetida, Coriander seeds, carom seeds and curry leaves. Let them splutter.
4. Add onions. Cook for 1-2 mins.
5. Add the beaten curd and gram flour. 
6. Add salt, turmeric pwd, red chilli pwd, tomatoes, potatoes, green peas, carrots, green pepper and water (~3-4 cups).
7. Take a boil on high flame and then cook on low flame till gram flour doesn't taste raw (~ 2 hours).
8. If needed , add more water (that is, if kadi becomes thick)
9. Serve hot with rice or parantha.