Sindhi Kadhi

by Tarla Dalal

Added to 10 cookbooks
This recipe has been viewed 3642 times

A bowlful of this kadhi along with steaming hot rice is just right for a wholesome Sunday lunch.

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Preparation Time: 20 minutes
Cooking Time: 20 minutes

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Ingredients

1/4 cup cluster beans (gavarfali)
1/2 cup potato cubes
1/4 cup carrot cubes
2 tsp oil
1/2 tsp cumin seeds (jeera)
1/2 tsp fenugreek (methi) seeds
1/4 tsp asafoetida (hing)
1/4 cup besan (Bengal gram flour)
1/2 tsp chopped green chillies
1 tsp grated ginger (adrak)
4 to 6 curry leaves (kadi patta)
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1 to 2 tbsp tamarind (imli) pulp
1/4 cup ladies finger (bhindi), slit into 2 vertically
salt to taste

Method

Boil 2 cups of water in a pan, add the cluster beans, potatoes and carrots and cook till they are tender. Keep aside, retaining the water.
Heat the oil in a non-stick pan and add the cumin seeds and fenugreek seeds.
When they crackle add the asafoetida and fry for a few seconds.
Add the besan and sauté for 4 to 5 minutes over a medium flame till it is golden brown.
Add 4 cups of water and bring to boil.
Add the green chillies, ginger, curry leaves, turmeric powder, chilli powder, tamarind pulp, ladies finger, all the cooked vegetables and salt.
Bring to boil and simmer till the ladies finger is cooked.
Serve hot.