Sindhi Kadhi ( Kadhai and Tava Cooking Delights)
by Tarla Dalal
Added to 7 cookbooks
This recipe has been viewed 5937 times
Sindhi kadhi showcases a tasty combination of vegetables like drumsticks, ladies finger and carrot in 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 2 cups of water in a deep non-stick kadhai, add the carrots, potatoes and drumsticks and cook on a medium flame for 10 minutes or till the vegetables are soft. Do not drain and keep aside.
- Heat ½ tbsp of oil in another deep non-stick kadhai, add the ladies finger and sauté on a medium flame for 2 to 3 minutes. Keep aside.
- Heat the remaining 3 tbsp of oil in the same deep non-stick kadhai, add the mustard seeds, fenugreek seeds, curry leaves and asafoetida and sauté on a medium flame for a few seconds.
- Add the besan, mix well and cook on a medium flame for 1 to 2 minutes or till it turns light brown in colour.
- Add the turmeric powder, ½ cup of water and keep mixing well till no lumps remain.
- Add the cooked vegetables along with the water, mix well and cook on a medium flame for 1 minute.
- Add the chilli powder, salt, tamarind pulp and sugar, mix well and cook on a medium flame for 10 minutes, while stirring occasionally.
- Add the coriander and ladies finger, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Serve hot.
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