Ingredients:

• 5 tablespoons of oil

• A pinch of asafetida (hing)

• Green chillies to taste, sliced

• 1 teaspoon each of mustard, cumin and fenugreek seeds

• 6 tablespoons of gram flour

• 1 spring curry leaves

• 1 teaspoon each of coriander and cumin power

• ½ -3/4 teaspoon of turmeric

• 2 cups mixed vegetables - potatoes, drumsticks, squashes, brinjals*

• 2 tablespoons of tamarind soaked in ½ cup of water

• Salt to taste

• 1 tablespoon of fresh coriander leaves, finely chopped.

Preparation:

On the fire, heat the oil. Drop in the asafetida and after a few seconds, the chillies and seeds. Let them stop spluttering then add the gram flour, stirring continuously, fry till the flour is browned and aromatic. Cool slightly then add 5 ½ cups of water, again stirring continuously so that no lumps remain. Put back on the fire and bring to boil. Pour into a large microwave-safe bowl.

Stir in the curry leaves, spices and vegetables. Microwave at 100% power for 1 minute or just till the kadhi starts boiling again. Reduce power level to 60% and cook another 8 minutes. Stirring once. Add the sieved tamarind and continue to cook another minute. Stand 3-4 minutes. Take out of the oven, check that each vegetable is tenderized, add the sugar and salt and stir in the coriander.

* Use cauliflowers, brinjals, potatoes, carrots, beans, a few leaves of spinach