Firstly, put a heavy bottom pan on the heat and add 3 tbsp oil to it. Crackle 2 tsp mustard seeds into it.
Additionally, crackle 2 tsp cumin seeds and 1 tsp of fenugreek seeds (methi seeds). Further, add 10-15 curry leaves and two pinches of asafoetida.
Additionally, add 4 tbsp of gram flour (besan)
Stir continuously and cook on low flame to avoid burning the gram flour.
It will turn light brown and aromatic in some time.
Next, add 3.5 cups of water to it and stir, Further, add all the spices, 1.25 tsp Kashmiri red chili powder, 1 tsp cumin powder, 1 tsp garam masala, 1/2 tsp turmeric powder, 1.25 tsp salt. Keep stirriing the curry.
Take 6-7 cluster beans (guar), remove the edges, and cut each cluster bean into 2 pieces. Add to the fried veggies. We will directly cook the cluster beans in Sindhi Kadhi.
Add all the veggies to the Sindhi Curry. stir with a spoon. Due to gram flour/besan, the kadhi will thicken as it is cooked.
In the meantime, wash the tamarind and soak in hot water for 5-10minutes.
After that mash the tamarind well and sieve the water.
Now we will have tamarind water which has the tamarind paste to it. You can soak the tamarind in the beginning also when you start making the dish.
Further, mix this tamarind water to the Sindhi Kadhi to give a tangy flavour to it. Add half of the tamarind water first and cook for few minutes, Taste it, if you want to make it more tangy then add more of tamarind water accordingly.
Continue cooking the kadhi on low flame for 10-15 minutes more.
Tamarind water will impart sour flavor to the kadhi and by now the Sindhi kadhi will have all the flavors of veggies also which were added to it.
Garnish the Sindhi Kadhi with chopped coriander leaves.
Your Sindhi besan curry/Sindhi Kadhi is ready to be served.