Sindhi Kadhi ( Jain Desi Khana)

Sindhi Kadhi with no onion or garlic but loads of vegetable simmered in spiced tamarind base gravy.

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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!

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Sindhi Kadhi ( Jain Desi Khana) recipe - How to make Sindhi Kadhi ( Jain Desi Khana)

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
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1/4 cup cluster beans (gavarfali)
1 corn cob , cut into 2" pieces
1/2 cup peeled and cubed bottle gourd (doodhi / lauki)
2 drumsticks (saijan ki phalli / saragavo) , cut into 75 mm. (3") pieces
1/4 cup ladies finger (bhindi) , slit green chillies 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
1/2 tsp dried ginger (soonth) powder
4 to 6 curry leaves (kadi patta)
1/2 tsp turmeric powder (haldi)
2 tsp chilli powder
1 to 2 tbsp tamarind (imli) pulp
3 tbsp oil
salt to taste
    Main procedure
  1. 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.
  2. Heat the oil in a pan and add the cumin seeds and fenugreek seeds. When they crackle add the asafoetida.
  3. Add the besan and sauté for 4 to 5 minutes over a medium flame till it is golden brown stirring continuously.
  4. Add the ladies finger and mix well. Add 2 cups of water and bring to a boil.
  5. 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.
  6. Serve hot.

Nutrient values per serving
Energy168 cal
Protein3.6 g
Carbohydrates11.8 g
Fiber3.4 g
Fat12.2 g
Cholesterol0 mg
Vitamin A142.1 mcg
Vitamin B10.1 mg
Vitamin B20 mg
Vitamin B30.5 mg
Vitamin C10.8 mg
Folic Acid35.8 mcg
Calcium25.4 mg
Iron1 mg
Magnesium0 mg
Phosphorus0 mg
Sodium12.1 mg
Potassium151.6 mg
Zinc0.3 mg

RECIPE SOURCE : Jain Desi KhanaBuy this cookbook
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