I am glad that you tried and liked it 🙂

This was really, really good! It looks like sambar, but the taste is somewhat different since the spices are minimal. After making your version, I want to taste the original, but this isn’t something I would find in an Indian restaurant and I don’t have any Sindhi friends :). I loved the abundance of vegetables in this kadhi.

Thank you so much Claudia 🙂
1. Drumsticks are a fibrous vegetable. Even if it’s cooked, that skin is going to be tough. People enjoy it that way. They suck the insides and discard the outer skin. If you don’t like the texture of it, just skip it. Or steam it separately before using. You still have to discard the outer skin as I mentioned above.
2. The besan quality and brand matters. Besan has to keep on stirring through out till it turns reddish..if you think yours is getting reddish sooner, then stop there only.
3. Even if you use grated jaggery, measure it out as per the instructions and then use. Start with 1/2 tbsp and then go with more. It can always be adjusted later if needed more.

We really enjoyed the flavor of this, it kind of felt like the Indian Version of a comforting bowl of vegetable soup. After making this, I do have a few questions:
1. Could you make a post on how to properly prepare drumsticks? I couldn’t find them frozen, so I bought them fresh, but even after doing some research we ended up with a tough layer which needed to be discarded with every bite. That of course somewhat takes away from truly enjoying this meal.
2. It seemed like my besan wanted to burn to the pot much sooner, despite watching your video and following the recipe instructions. What could I have done wrong?
3. I cannot find powdered jaggery, so I grated some fresh off the block I’ve had laying around in my cupboard. What would you recommend as far as amount? I ended up using too much, so the end result was a bit on the sweeter side.

This recipe is definitely a keeper. Next time I will double it, for some lovely leftovers throughout the week.