Sindhi Kadhi
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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.
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Ingredients
- 8 teaspoon Besan
- 8-10 Lady Finger
- 1 Drumstick
- 1/2 Cauliflower
- 2 Potato medium size
- 1/4 teaspoon Asafoetida
- 1/2 teaspoon Mustard seeds
- 1/4 teaspoon Fenugreek seeds methi dana
- 8-10 Curry leaves
- 1/2 teaspoon Cumin seeds
- 5 tablespoon Oil
- 10 Cluster beans
- 2 Tomatoes medium size, grated
- 1/4 teaspoon Turmeric powder
- 1/2 teaspoon Red chili powder
- 1-2 teaspoon Salt or as per taste
- 1 teaspoon Ginger grated
- 1 teaspoon Tamarind pulp
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Instructions
- 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 saute till fragrant.
- Add gram flour and mix and saute 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 saute.
- 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.
Recipe Nutrition
Calories: 284 kcal | Carbohydrates: 30 g | Protein: 8 g | Fat: 15 g | Saturated Fat: 2 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 9 g | Trans Fat: 0.1 g | Cholesterol: 44 mg | Sodium: 451 mg | Potassium: 660 mg | Fiber: 4 g | Sugar: 4 g | Vitamin A: 536 IU | Vitamin C: 70 mg | Calcium: 47 mg | Iron: 2 mg
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