FOR KADHI: In pressure cooker heat oil, add gram flour,cook it on low flame and stir continuously,once it turn Brown in colour, add red chilli powder, stir and add a cup of water, now add turmeric powder and salt also chopped potatoes and cluster beans. Now put a lid and wait for one whistle then switch off the flame.
Put oil in a pan to fry vegetables like Lady finger, cauliflower, Brinjal jst give a slight tadka.
Now open the lid and put all the fried vegetables along with chopped tomatoes (cut in 4 pieces each), drumsticks and lotus stem, cover with lid and allow a slight or half whistle.
Open the lid and add tamarind pulp now mix it well.
For tempering put 1/2 tsp oil in a pan, add curry leaves, mustard seeds,cumin seeds after it splutters, put over kadhi. finally put chopped coriander for garnishing.
FOR SWEET BOONDI: Sieve gram flour in a mixing bowl, add 5-6 tbsp water and make a thin batter, add 2 tsp oil and mix well
Heat oil for frying, mix batter again before use. Use ladle with holes(Boondi jaara) and pour batter over it.
Take out fried Boondi on paper as it is done.
Take sugar in a pan,add 5 tbsp water, cook on high flame stir continuously, once water starts boiling, cook for 2 min and switch off the flame.
Add 1-2 drops of rose essence or pinch of cardamom powder, and food colour, mix it well.
Add fried Boondi in syrup and mix well, cover with a plate for one hour and then again mix it well, again cover it for 7-8 hours, the Boondi is ready
FOR KAIRI PANNA: Boil mangoes with sugar until soft. Allow to cool. Smash boiled mangoes and strain the thick pulp. Add rest of the ingredients and mix well. Add water to adjust consistency. Add ice cubes and serve chilled.
