Sindhi Kadhi

by Tarla Dalal

Added to 318 cookbooks
This recipe has been viewed 19423 times

Sindhi cuisine is very nutritious with a predominant use of vegetables in each and every dish. Sindhi kadhi is one such example where all the vegetables are used beautifully to complement each other in taste, colour and texture.

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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)
1/2 cup potato peeled and cubed
1/4 cup carrot cubes
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 tsp grated ginger (adrak)
4 to 6 curry leaves (kadi patta)
1/4 tsp turmeric powder (haldi)
2 tsp chilli powder
1 to 2 tbsp tamarind (imli) pulp
3 tbsp oil
salt to taste

Method

Boil the gavarfali, potato and carrots in 2 cups of water till they are tender. Keep aside, retaining the water.
Heat the oil in another pan and add the cumin seeds and fenugreek seeds. When they crackle add the asafoetida.
Add the Bengal gram flour and sauté for 4 to 5 minutes over a medium flame till it is golden brown.
Add 4 cups of water and bring to a boil.
Add the green chillies, ginger, curry leaves, turmeric powder, chilli powder, tamarind pulp and all the cooked vegetables and salt and bring to a boil. Simmer till the bhindi is cooked.
Serve hot with rice.

RECIPE SOURCE : Swadisht Subzian