Sindhi inspired Vegetable Karri, turmeric & curry leaf scented yoghurt soup

This is a great dish for the beginning of the Spring/Summer months, even though yogurt is said to be 'thanda' as in of a 'cold' constitution  (concept being that its chemical make-up allows the body to cool and therefore good for summer months), but this soup actually warms up the body (as in it's 'garam' - hot, not just because it's served warm but because of the addition of some of the ingredients which changes it's constitution... hence being perfect for transitional weather.Karri is really a kind of soup cum curry, that can be eaten with rice, or by itself, depending on you entirely! I add eggs and veggies to it, but some people add dumplings too.I have great memories of having my mom's Karri ( not curry!) with lovely buttery Khitchri (lentil and rice dish) - this reminds me of Karachi during the Monsoons and just as the weather starts to change and you can smell winter in the air - Fresh, fragrant and comforting  - just like this dish. The yellowness of the Karri is just so beautiful and reminds me of the Summer sunshine in Karachi.My Mom's aunt had a small trick with the fenugreek seeds used in this recipe which I will share below. Most people add the seeds to the tempering - but we don't. Also a lot people use ghee to temper the Karri but we don't because who needs extra calories at the expense of taste, as ghee actually alters the taste of the dish and takes away from the subtle flavours of the Karri.Finally, I must mention that I always make  Karri when I find unused out of date yogurt in the fridge. In fact, the older the yogurt the better the Karri - this is KEY! (of course I'm not suggesting you use old moldy yogurt) What I usually use is forgotten unopened yogurt lying at the back of the fridge, lets fact it, it happens! And there is one more secret, the semolina! you'll see why! Karri is quick, easy and fairly fool proof recipe and the key thing to keep in eye on initially is that you should not let any lumps stay floating in the mixture prior to cooking. That is just not pleasant, make sure that you strain the mixture before cooking.The fragrance of Karri is reminiscent of warm days and the comfort of the hot Karachi sun, and is based on a Sindhi recipe of Karri that my mother based this version on....Ingredients:2 cups of not very fresh yogurtSalta little red chilli powder1 tsp of turmeric powder  (haldi)1 heaped tsb of ginger and garlic paste1 tbsp of chickpea flour (besan)1 tbsp semolina (suji)a few fenugreek seeds (methi seeds)a handful or two of peas - par-boiled, if fresh / thawed if frozena handful of carrot batons - par-boileda handful of peeled potato batons - par-boiled3-4 hard boiled eggs which have been fried in oil and browned separately - eliminate if you are vegetariancooking oilchopped coriander leaves for garnishingFor the bhagar (tempering):Vegetable oilA few mustard seeds (raye)A few curry leaves (curry patta)1 tsp cumin seedsRound dried red chilli or long dried red chillis (you can get these in indian/pakistani shops)garlic - slicedServes 4-5 people when accompanied with riceMETHOD:1.  Begin by beating the yogurt with enough cool water to create a thin 'lassi' i.e. to resemble thin milk and then strain this liquid to get rid of any lumps.2. To this add salt to taste, a little red chilli powder (not too much as we are after the yellowness to stand out), 1 heaped tsb of turmeric powder (or enough to achieve a lovely yellow hue) , ginger/garlic paste, 1 tab of semolina and 1 tab of chickpea flour.3. Heat a little oil in a saucepan to which add a few fenugreek seeds and allow to cook until they splutter. Take them out once the oil is fragranced with these.4. Now pour the yellow yogurt liquid in the fragranced oil and cook on very low heat, stirring occasionally. Cook until the Karri is thick. Judging from how long it takes to achieve this, when you think you are half way there, that is when you should add the par-boiled veggies. Don't add them too early as they will over cook, also you par-boil these as the saltiness and sourness of the Karri do not aid in cooking the veggies fast.5. Once the Karri is nice and thick it is ready for tempering. This is when you can add the boiled fried eggs and pour into a serving dish.6. Tempering: heat oil in a small fry pan and add garlic until light brown and add mustard seeds and the dried red chilli and lastly the curry leaves. Quickly pour this on top of the Karri and cover the dish for a few minutes. Garnish with coriander leaves and enjoy as a soup or with rice.