• Preparing the Vegetables - Wash all the vegetables in a Kitchen Colander and pat them dry. Take your Chopping board and Kitchen Knife. Cut the vegetables in large chunks as shown in the picture above. Chop Ginger & Green Chilies into small pieces. Tomatoes need to be pureed. Set these aside.
  
• Cooking Sindhi Kadhi - Insert inner pot inside the Instant Pot and plug it in. Press Saute Mode and set it on High for 20 minutes. Once the screen displays HOT, add Cooking Oil. After few seconds add Asafetida, Cumin seeds, Mustard seeds, and Fenugreek Seeds. Saute for a few seconds. Now add finely chopped ginger & green chilies + curry leaves. Saute again for few seconds. Now set the Saute Mode to Normal. 
• Sauteeing the Besan/Gram Flour (important info included to get it right) - Add Gram Flour or Besan to the inner pot. Saute it till it turns slightly golden in color. You will know it once it is done since the aroma of it gets strong. It is very important to keep sauteeing it continuously to avoid burning. In between, keep pressing the flour down inside the pot to make sure that the flour doesn't lump with other ingredients in the pot while sauteeing. It might take 7-8 minutes to brown the flour properly. Please check the video for better understanding. Once the flour is browned, add 2 cups of water. Take a Kitchen Wire Whisk and whisk the flour and water vigorously to break any lump formation. The key is to avoid lumps. 
• Cooking Sindhi Kadhi continues - Now add Turmeric powder, Salt, Red Chili powder and mix well again with the Kitchen Stirring Spoon. Use Kitchen Wire Whisk if needed. Dump your pureed tomatoes and large chunks of vegetables inside the pot and stir. Add Jaggery powder and mix. Now add cilantro leaves and 5 cups water. Mix. Close the lid. Place the Valve to SEALING. Press the PRESSURE COOK MODE and set it on High Pressure and Normal Mode for 3 minutes. Watch the video.
• Once the timer goes off, follow NPR. Open the lid and add  Tamarind Paste. Stir well. SINDHI KADHI in INSTANT POT is ready. Adjust salt, jaggery & tamarind to your personal taste if needed. 
• It is best served with WARM RICE.

STOVE TOP INSTRUCTIONS

• Take a heavy bottom pan. Heat oil in it and add the mustard seeds, cumin seeds, methi seeds, hing, ginger, green chilies, and kadhi patta. Saute for few seconds on medium flame. Then add Besan and roast it on a slow flame for about 7-8 minutes till it gives nice nutty aroma and turns light brown. Now add 7-8 cups water, tumeric powder, salt and red chili powder to it. Mix well to avoid lumps. Bring it to a boil and cook for 5-7 minutes. Add vegetables and jaggery powder and cook for 15 minutes. Last, add tamarind paste and mix. Cook for 2 more minutes. Sindhi Kadhi is ready.