Sindhi Kadhi

1. If you like this Sindhi Kadhi recipe, you can try out other Kadhi recipes from all across India like:
   • Punjabi Pakoda Kadhi
   • Gujarati Kadhi
   • Coconut Kadhi
    

1. Take a deep non-stick pan filled with enough water and let it boil.
   
2. Add the gavarfali, potatoes and cook till they are tender. Before you boil,  string the gavarfali and cut them into pieces. Wash, peel and chop the potatoes up into cubes of equal size. You can also add drumsticks to your Sindhi Kadhi. They should be cut into pices of the same size as the bhindi. Boil them along with the other vegetables.
   
3. Drain the vegetables and keep them aside.
   
4. Take about 1½ tbsp of tamarind in a small bowl. 
   
5. Add about cup ¼ of water.
   
6. Mix the tamarind with the water well using your fingers. Keep aside.
   
7. Heat about 1 tbsp of oil in a deep kadhai
   
8. Add the bhindi to it. The head of the bhindi should be cut and it should be slit into 2 halves vertically. Then, it should be cut into 2 halves horizontally. 
   
9. Sauté for about  3-4 minutes till the bhindi is cooked and is tender.
   
10. Drain the bhindi from the oil and transfer to a plate. Keep aside.
    
11. In the same kadhai add the remaining oil and heat it up. Add the cumin seeds in it. 
    
12. Then, add the fenugreek seeds. 
    
13. When they crackle add the asafoetida. All these ingredients are the main flavouring agents for our Sindhi Kadhi. You can add curry leaves at this stage if you wish to. We have added them later.
    
14. Add the bengal gram flour(besan). This is the thickening agent for the Sindhi kadhi.
    
15. Roast the gram flour well for about 4 to 5 minutes over a medium flame till it turns golden brown in colour. Do not burn the besan as it gives and awful flavour when burnt.
    
16. Add 4 cups of water and bring to a boil. You may require little more water as it depends on the quality of the besan that you have used.
    
17. Add the green chillies for the spice.
    
18. Add the ginger. We add them for pungency. 
    
19. Add the turmeric powder for colour.
    
20. Add the chilli powder. You can increase or decrease the quantity of the chili powder as per your spice tolerance level.
    
21.  Add tamarind pulp for the desired sourness in the Sindhi Kadhi.
    
22. Furthermore, add the curry leaves.
    
23. Now, its time to add all the cooked vegetables.
    
24. Also, add the sautéed bhindi.
    
25. Finally, add the salt to taste to your Sindhi Kadhi.
    
26. Bring the Sindhi Kadhi to a boil and simmer till it becomes slightly thick.
    
27. Serve the Sindhi Kadhi hot with Chawal. Best served with rice,  Sindhi Kadhi is also eaten with drool-worthy Aloo Tuk and Sweet Boondi for the perfect balance of sweet and salty.  
    

1. There is nothing that brings people together as well as food does and Sindhi's have got this down to the pat. With their Sindhi curry and chawal, a staple in every Sindhi household. Be it for its quick prep time or the large quantities, Sindhi Kadhi Chawal is also the preferred dish during wedding times.    Sindhis love to pair the Sindhi Kadhi up with hot steamed chawal. It is a perfect meal for a Sunday afternoon. Traditionally Sindhi Kadhi is always had with chawal and is commonly known as Sindhi Kadhi Chawal. When guests are over or there is a wedding function, the Sindhi Kadhi chawal is always made.