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.