In a pressure cooker, heat some oil, add a pinch of ajwain, whole red chilli, hing, adrak mirchi and garlic paste and 2-3 puréed tomatoes, along with some salt. Cook to reduce the tomatoes. Add a handful of fresh or frozen methi and frozen tuver na Dana (or Papdi lilva). Also add turmeric powder, red chilli powder and dhana jeeru. Add water and pressure cook for two whistles. In a bowl, mix jado lot (ladu no lot), fresh or frozen methi, salt, turmeric, red chilli powder, a bit of dhana jeeru, sugar, some baking soda, lime juice and good amount of oil and water to make a medium soft dough. Make small round muthiyas, fry them and add them to the shaak. Boil everything for a few minutes, add cilantro and serve.
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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