Heat the oil in a pressure cooker and add cumin seeds and fenugreek seeds. When these seeds start to crackle add one pinch of asafoetida.
Immediately after this lower the heat and add Besan (Bengal gram flour) and roast on slow heat for 4 to 5 minutes till it is golden brown and raw smell is gone.
Add ginger and green chillies saute for 1 minute.
Add salt to taste, red chili powder, turmeric powder and water bring to a boil. Add grated tomatoes.
While your kadhi is simmering you can chop all the vegetables into medium sized chunks.
After chopping add these vegetables to the pressure cooker and cook for two whistles.
After cooling down the pressure cooker open the lid and add tamarind pulp mix and garnish with coriander leaves.
Serve the sindhi kadhi hot with steamed rice .