Step 1

Wash, peel, and Chop/cut all the Vegetables. Chop the tomatoes separately.In a pressure cooker,Add ghee. Add jeera and let it splutter.Then add salt and all the spices.

Step 2

Mix well. Then add the tomatoes and cook on medium flame till oil separates.Then add all the rest of the vegetables and mix well. Add 1/4 cup water and cover the lid.

Step 3

Cook for 1 whistle on high flame. Then simmer the flame and cook until 1 more whistle. Then shut the flame and let it sit on the stove till steam releases.After opening, switch on the flame again and cook until all the water evaporates. Cook on medium to low flame to avoid burning.

Step 4

In a deep dish knead the flour,Add sooji, oil, salt, ajwain, and flour and mix well. Now, gradually keep adding water and knead a firm dough. Rest the dough for 15 min on the shelf covered with a muslin cloth.

Step 5

Heat oil and fry pooris. Serve hot.

Step 6

In a deep bowl,Take 300 gms of Dahi. Beat/whisk it well until lumps are removed. Add 4 cups of water and mix until smooth texture. Add salt, turmeric powder, ginger powder, and besan and mix well.

Step 7

In a kadai, heat oil. Add jeera, methra, sarson seeds, dhania seeds and kasoori methi. Now add the curd and besan mix in. Keep stirring till one boil on full flame. Then reduce the flame and cook for 20 minutes or until done. To find out if it's done: just taste it and if you can feel the besan on your palette then keep cooking for a few minutes and if you feel a fine smooth texture then it's done. You can make out the difference.

Step 8

Tempering:Heat oil, add red chili powder and hing, and pour this mix over the Kadi.

Step 9

For Pakora:In a bowl, add 1/4 cup besan, 1/2 tsp ajwain, 1/2 tsp salt, 1 tsp baking powder. Add 4 tbsp water and mix well till foamy and thick batter is made. Add more water if needed. Beat well and smoothen to remove lumps.

Step 10

Heat oil and fry the pakoras on high flame. This batter will make 12 balls/ pakoras approx.