Sindhi Besan Kadhi is a traditional, mouth watering, well known delicacy, normally served as a Sunday lunch for the vegetarians.
Its served with boiled rice, aloo deep fried tuuk and Sweet boondi..
Besan, 5 heaped tablespoons
Best Sellers on Amazon
Yield / Serves
4 Servings
Category
About Recipe
Sponsored
Ingredients
Sponsored
Instructions
In a heavy bottom pan, heat the oil.
Add in the besan
The color of besan as it gets stir fried will start to darken bit by bit.
The continuous stirring helps avoid the besan grains from burning and change in colour goes on.
The quantity that I have used had to be stirred for about 25 minutes till the desired colour change to golden light brown.
Add in the mustard seeds, cumin seeds, methidana, red chilli powder, turmeric powder and hing.
It will all get cooked in the hot mixture.
Add the water, green chillies, green coriander leaves , curry leaves and salt.
Cover with a lid and let simmer for 10 minutes.
Keep the lid open just a tiny bit.
Add in the cubed potatoes.
Cook till they are half done.
Add in the cluster beans, capsicum, bhindi, brinjal and the cauliflower florets. ( Chop the vegetables as per choice )
Keep on simmering till all vegetables are cooked.
This will also take a long time as it is all getting cooked on low flame with partial lid on.
Lastly add in the tamarind paste.
Bring to a roaring boil and shut off the flame
Keep covered for 5 minutes.
Serve with boiled white rice.
1. Quantity of water can be adjusted as per preference.
2. The larger the pieces of vegetables, the more time needed to cook them.
3. In a hurry, the Kadhi can also be made in a pressure cooker, but the taste does defer a bit than the traditional slow-cooking.
4. Adjust seasonings as per preference.
Share on pinterest
Share on facebook
Share on twitter
Share on whatsapp
Sponsored
Browse by Served As
Featured Recipes
Browse Recipes By
Sponsored
Responses
Healthy n yummy dish ˜