This vegetable curry is known as Sindhi Kadhi in India and is really easy to make. It has a yoghurt based gravy instead of cream or coconut milk which are both high in fat. The best part is you can add your favourite vegetables to this curry and it makes a nutritious meal when complimented with rice and pickles.
Ingredients 1/4 cup of french beans, cut into 1 1/2 cm sticks
1/4 cup of carrots, cut into 1 1/2 cm cubes
1/4 cup of radish, cut into 1 1/2 cm cubes
1/4 up of cabbage, cut into squares
1 tomato, cut into 4
2 cups of low fat yoghurt mixed with 1 cup water
1 tablespoon of besan (gram flour)
1 tablespoon ginger and chilli paste
1 stick of cinnamon
1/2 teaspoon cumin seeds
1/4 teaspoon turmeric powder
1/4 teaspoon chilli powder(optional)
Some curry leaves
Coriander leaves for decoration
Oil for cooking
Salt to taste
Method Mix the besan and mixture of yoghurt and water in a blender.
Heat oil in a non-stick pan and add the cinnamon, cloves, cumin, curry leaves and the ginger-chilli paste .
Once they start to crackle add the vegetables with some salt and cook for 2-3 minutes.
When they become tender, add turmeric and chilli powder.Cook again for 1-2 minutes.
Lastly add the yoghurt mixture and some salt ,boil for 5-10 minutes.