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Sindhi Besan Kadhi
Anju Bhagnari
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..
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Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Total Time
50
minutes
mins
Served As
Lunch
Recipe Cuisine Type
Indian
Servings
4
Calories
183
kcal
Ingredients
1x
2x
3x
5
tablespoon
Besan
tablespoon
Oil
3 tablespoons
6 to 8
glass
Water
1-2
teaspoon
Salt
or as per taste
1
teaspoon
Red chilli powder
1 teaspoon
1
Green chili
1/4
teaspoon
Turmeric
1/4 teaspoon
1/2
teaspoon
Mustard seeds
1/2 teaspoon
1/2
teaspoon
cumin seed
1/2 teaspoon
1
pinch
Hing
a pinch
10
Curry leaves
1
tablespoon
Green coriander leaves
2
Potato
cubed
1
teaspoon
Tamarind paste
10
Cluster beans
10
Okra
1
Capsicum
1
Brinjal
5-6
Cauliflower florets
boiled slightly
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.
Notes
Quantity of water can be adjusted as per preference.
The larger the pieces of vegetables, the more time needed to cook them.
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.
Adjust seasonings as per preference.
Nutrition
Calories:
183
kcal
Carbohydrates:
39
g
Protein:
7
g
Fat:
1
g
Saturated Fat:
0.2
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
0.3
g
Sodium:
669
mg
Potassium:
1024
mg
Fiber:
10
g
Sugar:
9
g
Vitamin A:
1433
IU
Vitamin C:
129
mg
Calcium:
90
mg
Iron:
2
mg
Keyword
indian recipe
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