Step 1: Combine Vegetables

In a large pot (off the heat), combine the chopped tomatoes, sliced onions, chopped green chillies, chopped radish, green gram, and chopped fenugreek leaves.

Step 2: Add Spices and Cook

To the pot of vegetables, add salt to taste, 1/2 teaspoon of turmeric powder, and 1.5 teaspoons of red chilli powder. Add a small amount of water, cover the pot, and place it on the stove over medium heat.

Step 3: Prepare the Masala Paste

While the vegetables are cooking, add green coriander, ginger, garlic, 2 green chillies, and 2 teaspoons of coriander seeds to a grinder jar. Grind to a coarse paste without adding water.

Step 4: Cook Until Tender

Let the vegetables cook for about 15 minutes, checking occasionally, until the radish and green gram are almost tender.

Step 5: Prepare First Tempering

In a separate, larger pot, heat 1 teaspoon of oil. Add 1 teaspoon of mustard seeds and let them splutter. Then add 1/2 teaspoon of cumin seeds, chopped garlic, and a pinch of asafoetida. Sauté until the garlic is fragrant.

Step 6: Combine and Add Tamarind

Transfer the cooked vegetable mixture to the pot with the tempering. Squeeze the soaked tamarind to extract its pulp and add the tamarind water to the curry. Mix everything well.

Step 7: Thicken the Curry

In a small bowl, mix 3 teaspoons of rice flour with water to create a smooth, lump-free slurry. Pour this slurry into the curry while stirring continuously. Add about 2 glasses of water to adjust the consistency, as it will thicken upon boiling.

Step 8: Simmer the Curry

Bring the curry to a boil and let it simmer for about 5 minutes until it thickens to the desired consistency.

Step 9: Prepare Final Tempering

In a small tadka pan, heat some oil. Add dried red chillies, followed by the prepared coarse green masala paste. Fry for about a minute until fragrant.

Step 10: Add Final Tempering and Serve

Pour the final tempering over the simmering curry and mix it in. The Aadan is now ready. Serve hot.

• Ensure the rice flour slurry is completely smooth to avoid lumps in the curry.

• The consistency should be soupy initially as the rice flour will thicken it upon cooking.

• This dish pairs well with steamed rice.