Soy Dahi Kadi with Vegetables

Ingredients

• 1 tsp mustard seed


• 1 tsp fenugreek seeds


• 3 to 4 whole dry round red chillies


• 1 inch stick cinnamon


• 4 - 5 cloves


• 1/4 tsp asafoetida (hing)


• 8 - 10 curry leaves


• 1/2 green chill sliced in 2 longitudinally with the seeds removed


• 1/2 tsp sea salt


• 1 tsp crushed ginger


• 1/4 tsp of amchur (raw mango) powder


• 1/4 tsp turmeric powder


• 3 cup soy curd


• 6 cups water


• 1/2 cup chickpea flour (besan)


• 1/2 cup of chopped bhindi (okra- lady finger must be washed and thoroughly dried before cutting)


• 1/2 cup of one inch long cut drum sticks (sing)


• 1/2 tbsp chopped fresh white and orange turmeric


• 1 tablespoon stevia powder






Method

Dry roast the bhindi and keep aside. Steam cut drum sticks and keep aside. Mix soy curds and chickpea flour well, preferably with a hand blender. Add water to make a liquid consistency.

Heat a pot on medium flame and add mustard seeds, and methi (fenugreek) seeds and when they begin to splutter, add cinnamon sticks, cloves, asafetida, turmeric powder, curry leaves, red & green chillies. Within seconds, as soon as the leaves, chilies are slightly cooked turn down the flame to the minimum and add the curd liquid, bhindi (okra- lady finger) and cut drum sticks (sing), sea salt, crushed ginger, chopped turmeric, stevia powder. Simmer for few minutes. Garnish with coriander leaves and serve hot.

Serves 10 - 12.