Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    potato
  18                    gavar -- (cluster beans)
   1                    drumstick
   1      small   slic  yam -- (suran)
   3                    ladyfingers
   1                    brinjal
   1                    lotus stem
   1                    carrot
   1 1/2  cups           -- ¥
   1      gram          flour
   1      teaspoon      ginger grated
     1/2  teaspoon      cumin & mustard seeds
     1/2  teaspoon      fenugreek -- (methi) seeds
   4      pinches       asafetida
   4                    green chiles
   1      stalk         curry leaves
   1      tablespoon    coriander finely chopped.
     1/4  teaspoon      cinnamon-clove powder
     1/4  cup           thick tamarind water
     1/4  teaspoon      turmeric powder
   1      teaspoon      sugar
                        salt to taste
   6      cups          hot water
   4      tablespoons   ghee

Preparation:

Clean, peel, wash, chop veggies as desired and towel dry. Preferably into thick finger or chunks. Keep lady fingers and brinjals washed and towel dried separately. Heat ghee in a large heavy deep saucepan. Add brinjal fry till lightly crisp, drain. Add ladyfingers, fry till lightly crisp, drain. Keep both aside till end. To same ghee add all seeds, allow to splutter. Add flour and stir-fry till light brown and aroma exudes. Add ginger, chiles, curry leaves, veggies and stir well. Add hot water and stir continuously till boil is reached. Make sure there are no lumps of the flour. Add turmeric, salt, sugar to tamarind and mix well. Add to kadhi while stirring well. Simmer on low till veggies are tender and cooked. Last to cook will be drumsticks so check them. Add more water if necessary to maintain consistency of batter. Add brinjal, ladyfinger, and coriander. Stir and serve piping hot with Sindhi fried rice or khichidis (refer khichidis). Sindhi region