Sindhi Kadhi

Method

1. 1Dry-roast besan on low heat until toasted-tasting and golden, then put aside.
2. 2Heat oil, crackle cumin–mustard, curry leaves, a pinch of fenugreek and green chilli.
3. 3Add tomatoes and turmeric; cook until soft. Stir in besan with 4 cups water, lump-free.
4. 4Gently bubble 10 min, then add the hardier veg (potato, drumstick) and cook till tender.
5. 5Add okra and cluster beans, tamarind and salt; gently bubble until thick and shiny.
6. 6Finish with a squeeze of lemon. Serve hot over plain rice.