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Sindhi Kadhi (Spicy & Tangy Chickpea Flour Vegetable Curry)

5 from 1 vote

A bowl of this spicy, tangy and slurplicious curry in winters or during monsoon is my comfort food and I can happily polish off bowls full of it!
Loaded with healthy vegetables, and chickpea flour as its base, it is vegan & gluten free and a must have in your curry repertoire.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Recipe Taste Salty, Sour, Spicy, Tangy
Servings 6


For Curry

  • tbsp Oil
  • ½ tsp Fenugreek Seeds
  • ½ cup Besan chickpea flour, plus 2 tbsp extra
  • 1.5 liters Water add more if required
  • Salt to taste
  • ½ tsp Turmeric Powder
  • 30 gm Cluster Beans guvar phali, washed and cut in 2 inches length
  • 30 gm Cow Pea lobiya phali, chawli, washed & cut in 2 inches length
  • 50 gm Green Peas fresh or frozen
  • 100 gm Potatoes diced
  • 175 gm Tomatoes 3 in number
  • 3 - 4 Green Chilies depending on how your chilies are
  • 30 gm Okra Bhindi, washed, dried and trimmed
  • 100 gm Cauliflower broken into florets
  • 100 gm Tinda diced
  • tbsp Tamarind Paste adjust amount to taste

For Tempering

  • 1 tbsp Desi Ghee vegans can use any oil of their choice
  • 1 tsp Mustard Seeds
  • ½ tsp Cumin Seeds
  • ½ tsp Asafetida I used full ½ tsp coz we enjoy the aroma of hing
  • 1 tsp Coriander Powder
  • ½ tsp Red Chili Powder if your green chilies are hot enough, you may want to skip using red chilli powder
  • 2 sprigs Curry Leaves


Check Notes At The End Of The Post Before You Start Making The Curry

  • Grind together the green chilies and tomato to form a puree. Set aside.
  • Heat oil in the pressure cooker (of 5 litre capacity) and add the fenugreek seeds. Fry till the seeds just begin to change colour.
  • Reduce the heat to low medium and add besan and roast it while stirring. Do not stop stirring the besan else it will burn.
  • Depending on how high the heat is, roast the besan for 5 – 7 minutes or till it attains a nice deep colour and becomes nutty & aromatic. (the idea is to attain a deeper shade of besan without burning it)
  • Immediately add litre of water and cook on high heat while stirring. Do not stop stirring else the besan will form lumps.
  • Keep stirring till the liquid comes to a boil. Lower the heat and add diced potatoes, both the phali and peas along with turmeric and salt. Also chilli tomato puree.
  • Bring the curry to a boil and place the lid of the pressure cooker in place. Cook till the cooker lets out one pressure whistle. Switch off the heat.
  • Meanwhile, fry the cauliflower florets, okra and tinda (all separately) till golden brown. Remove on an absorbent sheet or kitchen towel.
  • Once the pressure has released pressure on its own, remove the lid of the pressure cooker and add the cauli, bhindi and tinda.
  • Add tamarind and adjust amount of water and salt. Also check for sourness and heat of the curry. (add red chili powder only if you feel the need, else skip using it)
  • For tempering, heat ghee in a small sauce pan and add mustard seeds, cumin seeds, asafetida. Once they begin to crackle, carefully add curry leaves along with coriander powder and red chilli powder (if using). Stir the tempering immediately into the kadhi.
  • Cook kadhi for a few more minutes if required (i.e. if the veggies are not done or if the curry is thin. And, if the kadhi is thick, add some water and bring it to a boil)
  • Switch off heat and allow the kadhi to sit for at least half an hour and preferably an hour for the flavours to come together. The more it sits, the better it gets.
  • Serve hot with rice, salad and papad. Enjoy!


  • I did all the cooking in a pressure cooker to hasten the process of cooking. Feel free to cook it in a pot.
  • Ensure that all your veggies are chopped and also the ingredients for tempering are ready on hands.
  • Add veggies of your choice, preferably seasonal. In case you intend to use okra, fry it till it attains light brown colour, before adding it to the kadhi.
  • Ensure that the chickpea flour is well roasted else you will have a raw tasting kadhi.
  • Do not add the tamarind all at once. Add gradually and adjust the sourness to your taste.
  • Having said that, keep the amount of tamarind wee bit more, than you would like, if you intend to have it with rice coz the tanginess mellows down when consumed with rice.
Also See:

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5 from 1 vote

Recipe Nutrition

Calories: 205 kcal | Carbohydrates: 21 g | Protein: 5 g | Fat: 12 g | Saturated Fat: 2 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 6 g | Trans Fat: 0.03 g | Cholesterol: 6 mg | Sodium: 213 mg | Potassium: 374 mg | Fiber: 5 g | Sugar: 6 g | Vitamin A: 426 IU | Vitamin C: 45 mg | Calcium: 52 mg | Iron: 2 mg

Taruna Deepak
Taruna Deepak

I believe in creating easy, simple yet flavourful and healthy recipes with some occasional indulgence. I call them the no-fuss recipes- making not much dent on time and mostly effortless which actually is my cooking motto. 

I abide by one advice that my Mom gave me while entrusting her culinary experiences to me, it is the love and passion with which one cooks the food that makes all the difference. So cook with passion and serve with love!

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