Sindhi Kadhi (Pakistani Vegetable Curry)

Ingredients

• Vegetable oil, for frying
• 10–12 okra (13 oz.), tops discarded, slit down the middle
• 1 small cauliflower (1 lb.), cut into florets
• 1 medium eggplant (14 oz.), cubed
• 2 lotus roots (1 lb. 3 oz.), cut into ½-in. pieces
• ¾ cup gram (chickpea) flour
• 1 Tbsp. kosher salt, plus more to taste
• ½ tsp. Kashmiri chile powder, or to taste
• ½ tsp. ground turmeric
• 2 medium green chiles, such as serrano, thinly sliced
• 1 medium tomato, coarsely chopped
• 2 medium russet potatoes, peeled and cut into 1-in. chunks
• 10–12 cluster beans (1 lb.), trimmed
• ½ cup peas, fresh or frozen
• 2 Tbsp. tamarind paste, thinned with 2 Tbsp. of water and strained
• 2 drumsticks, aka moringa (13 oz.), cut into 1-in. pieces
• ¼ tsp. asafoetida
• ¼ tsp. cumin seeds
• ½ tsp. whole fenugreek seeds
• 10–12 curry leaves
• Boondi (optional) and coarsely chopped cilantro, for garnish
• Steamed rice, for serving