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 small sticks 1/4 cup of carrots peeled and cut into 1/2 " cubes
1/4 cup of raddish peeled and cut into 1/2 " cubes 1/4 cup of cabbage cut into squares 1 tomato cut into 4 3 cups of low fat yoghurt and water mixed 1 tablespoon of besan (gram flour) 1 tablespoon paste of ginger and chilli 1 stick of cinnamon
1/2 teaspoon of cumin seeds
1/4 teaspoon of turmeric powder
1/4 teaspoon of chilli powder(optional)
some curry leaves
coriander leaves for decoration
oil for cooking
salt to taste
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.
Once they become tender, add turmric and chilli powder.
Cook again for 1-2 minutes.
Lastly add the yoghurt mixture and salt and boil for 5-10 minutes.You might need to add some turmeric and chilli powder to your gravy as well.
Once the gravy becomes thick, it's ready to be served with some rice and pickles.