Cut okra, potatoes and cauliflower into bite-size pieces; dissolve tamarind in 500 g water and measure besan, cumin, coriander, cayenne, ground mustard and salt.

Ingredients

• 80 gChickpea flour (besan)
• 600 gOkra, raw
• 600 gPotatoes, russet, flesh and skin, raw (Includes foods for USDA's Food Distribution Program)
• 500 gCauliflower, raw
• 35 gTamarinds, raw
• 500 gBeverages, water, tap, drinking
• 7 gSalt, table
• 5 gSpices, cumin seed
• 6 gSpices, coriander seed
• 4 gSpices, pepper, red or cayenne
• 3 gSpices, mustard seed, ground

Method

1. Cut okra, potatoes and cauliflower into bite-size pieces; dissolve tamarind in 500 g water and measure besan, cumin, coriander, cayenne, ground mustard and salt.
2. Whisk besan smooth into the tamarind water so it does not form lumps while cooking.
3. Bring the slurry to 90 °C, stir in cumin, coriander, cayenne, ground mustard and salt, and simmer 10 minutes to a light thickening.
4. Add okra, potatoes and cauliflower and simmer 25 minutes at 90 °C until potatoes are tender and the kadhi is sour and smooth.