Sindhi kadhi

My hubby's aunt often made Sindhi kadhi and Tahdig when she called us over for dinner, and though I was ambivalent the first time I had it, by and by, I grew to like it. One thing that remained a mystery, however, was the nomenclature. When something looked like sambar, and definitely didn't have any curds in it, why should it be called "kadhi"? It was only much later that I found out that the method of preparation of Sindhi kadhi was almost identical to that of regular kadhi, with the main difference being that it substituted tamarind water for curds.
This is the first time I made it, and I am definitely making it again.

4 tbsp besan (bengal gram flour)
A pinch of hing
Few curry leaves
1 tsp jeeraa
1/4 tsp methi seeds
2 small potatoes (cut into big cubes)
2 large carrots, cut lengthwise
1/3 cup peas
1 green chillie
1 inch ginger (chopped / grated)
1/2 tsp red chilli powder
1/2 tsp haldi powder
 tamarind pulp, made out of 1 lemon sized ball of tamarind
 2 tbsp fresh coriander leaves (finely chopped)
Salt to taste
2 tbsp oil

Method:
Heat oil in a deep pan, temper with jeera, methi seeds and curry leaves.
 Add gram flour and stir, till besan turns little golden in color and lets out a lovely fragrance.
Add hing and mix well. Add about 1 cup water, and stir well to prevent lumps from forming.
Add potatoes, and after 2-3 minutes the carrots and peas.*
Stir in salt, red chilli powder and haldi powder, mix well. Cover the pot with a lid, and let the vegetables cook till they are soft.
After 5-6 minutes, add tamarind pulp and mix well.
Serve hot with steamed rice, jeera rice or tahdig.

* if you are adding vegetables that need to be fried, fry first, then add to the kadhi.