In a pan, heat vegan ghee over medium heat. Add mustard seeds and cumin seeds, allowing them to sizzle and release their aromas. Then add gluten-free asafoetida, fenugreek seeds, curry leaves, ginger paste, and minced green chilies. Saute for a minute.

Add besan (gram flour) to the pan. Lower the heat and roast it, stirring continuously until it turns light brown. This step is crucial as it imparts a nutty flavor to the Sindhi Kadhi. Be careful not to overcook it, as it can turn dark brown and bitter.

Add the tomato puree and stir until fully blended.

Sprinkle in turmeric powder and red chilly powder, mixing well to combine.

Pour in water, then add salt and sugar. Mix well to ensure there are no lumps.

Add the potato wedges to the pan. Cover and cook for 7-8 minutes, or until the potatoes are tender and the curry has slightly thickened.

Stir in the tamarind paste and taste to adjust the seasonings as needed. If the Kadhi is too thick, add a bit of warm water to achieve your desired consistency. Chef Tip: If serving with rice, aim for a flowing consistency. For roti, a thicker Kadhi is ideal.

Once done, garnish with chopped cilantro and remove the pan from the heat.