Wash and chop a bunch of methi. Add it to about half a cup of atta, half a cup of AP flour, 2 tbs of sooji and 2 tbs of besan. Can also add some rice flour. Add salt, turmeric, red chilli powder, corriander powder and a handful of sesame seeds. Also add about 1 tbsp of oil. Mix everything and add about half a cup of water and make a semi soft dough. Let it rest for about half an hour. Roll, dock and cut into small squares and fry in medium hot oil. Sprinkle some black salt and pepper powder.
Sindhi Kadhi Vegetables Carrots, tomatoes, Doodhi, Bhee, Kachalu (arbi), Suran, potatoes, Seeng, Bhindi, white peas, Guar. Method Chop and wash all the vegetables (keep potato skins on, do not peel peas). Cut bhee slanting so as to reduce fibre. In a large pot, heat oil. Add methi & jeera (1:2). Once it crackles (methi should not become dark). Add besan and roast till dark pink. When it’s about to finish roasting, add curry leaves and heeng. Then add water and stir. Add haldi and boil for a while. Now start adding vegetables in the following order: Suran, bhee, guar, finely chopped ginger, tomatoes, big pieces of green chillies, carrots, large pieces of potatoes (give small cuts in potatoes so that the spices go in). Remove the tips of green peas. Kachalu, doodhi, green peas, seeng. Add salt, kokum. Let it boil till most of the vegetables are cooked. Now add tamarind water, red chilli powder. Finally add bhindi and fresh coriander, cover and let it cook for a few more mins on ...
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