Sindhi Kadhi


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

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Serves 4
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  1. 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.
  2. Heat the oil in a non-stick pan and add the cumin seeds and fenugreek seeds.
  3. When they crackle add the asafoetida and fry for a few seconds.
  4. Add the besan and sauté for 4 to 5 minutes over a medium flame till it is golden brown.
  5. Add 4 cups of water and bring to boil.
  6. Add the green chillies, ginger, curry leaves, turmeric powder, chilli powder, tamarind pulp, ladies finger, all the cooked vegetables and salt.
  7. Bring to boil and simmer till the ladies finger is cooked.
  8. Serve hot.
RECIPE SOURCE : Acidity Cook BookBuy this cookbook
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