|Ghee||1⁄2 Cup (8 tbs) (For Frying)|
|White cumin||1 Tablespoon|
|Dry mango pieces||6|
|Water||10 Cup (160 tbs)|
|Mint leaves||To Taste|
|Coriander leaves||2 Teaspoon, chopped|
|Ghee||1 Teaspoon (For Frying)|
|Mustard seeds||2 Teaspoon|
|Bhein/Kamal kakri||150 Gram|
1 In different bowls, soak kukum, tamarind and dry mango pieces separately.
2 In a pan, heat the ghee.
3 Add in besan and fry until light brown, stirring constantly.
4 Add in water, turmeric, salt and big pieces of bhein.
5 In a separate pan, fry methi and white cumin seeds in ghee until light brown.
6 Combine with the besan and cook for about 10 minutes, stirring continuously.
7 Add in the peas, brinjal, cauliflower ,drumsticks, chopped green chillies, 4 whole chillies and potatoes.
8 Cook gently until tender.
9 Add in chopped coriander leaves, mint leaves, kukum, tamarind pulp, dry mango pieces and cook for a few minutes.
10 In a pan, heat ghee and add in the mustard seeds.
11 Fry lightly and add to the prepared kadhi.
12 Excellent, served with rice.