Sindhi Kadhi ( Jain Desi Khana)
by Tarla Dalal
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Added to 38 cookbooks
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Sindhi kadhi showcases a rare combination of vegetables like corn, cluster beans, drumsticks, ladies finger and bottle gourd in a tamarind-flavoured gravy perked up with a wide range of spices and powders. It is indeed a delightful preparation that is sure to satiate your taste buds and your tummy!
- 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 2 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.
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