Sindhi Kadhi
5 March, 2017
A typical Sindhi lunch on Sunday afternoons...Sindhi Kadhi...served piping hot with boiled rice, Aloo Tuuk and sweet Boondi.
The hot spicy Kadhi flavors with the sweet boondi is a treat for the taste buds.
Sponsored
Ingredients Â
- Besan 8 teaspoons
- Lady Fingers 8-10
- Drumstick 1
- Flower gobhi ½
- Potatoes 2 medium
- Asafoetida 1/4 teaspoon
- Mustard seeds 1/2 teaspoon
- methi dana 1/4 teaspoon
- Curry leaves 8-10
- Cumin seeds 1/2 teaspoon
- Oil 5 tablespoons
- gawar / cluster beans 10
- Tomatoes grated 2 medium
- Turmeric powder 1/4 teaspoon
- Red chilli powder 1/2 teaspoon
- Salt to taste
- Ginger grated 1 teaspoon
- Tamarind pulp 1 teaspoon
Sponsored
InstructionsÂ
- Heat oil in a deep non stick pan. Cut drumstick into 1½ inch pieces. Cut potato into big cubes. Add asafoetida, mustard seeds, fenugreek seeds, cumin seeds and curry leaves to the pan and sauté till fragrant.
- Add gram flour and mix and sauté till fragrant. Will take almost 20 minutes on slow flame. Add 1½ cups water and mix till smooth.
- Add another 1½ cups water and mix. Heat 2 tbsps oil in a shallow non stick pan. Add bhindi and guar and sauté. Add tomatoes to the gram flour mixture and mix well. Add turmeric powder, red chilli powder and salt and mix well.
- Add drumstick and potatoes and let them cook. Add ginger, bhindi, gobhi and guar and mix well. When the vegetables are cooked, add tamarind pulp and mix well. Cook for 1-2 minutes. Serve hot with steamed rice.
Responses