Sindhi Kadhi

by Tarla Dalal

Added to 28 cookbooks
This recipe has been viewed 3485 times

This simple, yet tasty dish is abundant in the goodness of vegetables.

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Preparation Time: 10 mins.
Cooking Time: 20 mins.
Serves 4.
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Ingredients

1/4 cup cluster beans (gavarfali)
1 corn cob, cut into 2" pieces
1/2 cup peeled and cubed bottle gourd (doodhi / lauki)
2 drumsticks (saijan ki phalli / saragavo), cut into 75 mm. (3") pieces
1/4 cup ladies finger (bhindi), slit into 2 vertically
1/2 tsp cumin seeds (jeera)
1/2 tsp fenugreek (methi) seeds
1/4 tsp asafoetida (hing)
4 tbsp besan (Bengal gram flour)
2 tsp chopped green chillies
1/2 tsp dried ginger (soonth) powder
4 to 6 curry leaves (kadi patta)
1/2 tsp turmeric powder (haldi)
2 tsp chilli powder
1 to 2 tbsp tamarind (imli) pulp
3 tbsp oil
salt to taste

Method

Boil the cluster beans, corn, white pumpkin and drumsticks in 2 cups of water till they are tender. Keep aside. Do nit discard half the water.
Heat the oil in a pan and add the cumin seeds and fenugreek seeds. When they crackle add the asafoetida.
Add the besan and sauté for 4 to 5 minutes over a medium flame till it is golden brown stirring continuously.
Add the ladies finger and mix well. Add 4 cups of water and bring to a boil.
Add the green chillies, dry ginger powder, curry leaves, turmeric powder, chilli powder, tamarind pulp and all the cooked vegetables and salt and bring to a boil. Simmer till the ladies finger is cooked.
Serve hot.

RECIPE SOURCE : Jain Desi Khana