Total Calories: 308
1. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cumin and fenugreek seeds they should sizzle upon contact with the hot oil, Quickly add the ginger, green chili peppers, and chickpea flour, and stir over low heat until the chickpea flour is golden and very fragrant, about 5 minutes.
2. Add the water and bring to a boil, stirring constantly, over high heat. Reduce the heat to medium-low and simmer until the water is reduced by about 1/2, about 10 minute. Add the turmeric, cayenne pepper, and salt and boil over 2 to 3 minutes.
3. Add all the vegetables and cook over low heat until the vegetables are soft and kadhi is thick, about 45 minutes. Meanwhile, prepare the tamarind paste, then dissolve it in the water.
4. Mix in the tamarind-water mixture and summer another 3 to 5 minutes. Transfer to a serving dish, mix in the cilantro, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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