Sindhi Kadhi


  • 2 tbsp refined oil
  • 3 tbsp besan (gram flour)
  • 1 tsp fenugreek seeds
  • 1.5 tsp turmeric powder
  • 3 litres water
  • 2 potatoes, cut in large chunks
  • 1 drum stick
  • 1 small cauliflower
  • 100 gm peas
  • 100 gm okra
  • Salt to taste
  • 2 lemon sized balls of tamarind, soaked in 1 cup warm water for 2 hours
  • 1 tsp oil for tempering
  • 1.5 tsp mustard seeds
  • A sprig of curry leaves
  • 1.5 tsp cumin seeds
  • 1 tsp red chilli powder
  • 2 tbsp chopped coriander leaves

Method –

  1. Heat 2 tbsp refined oil in a deep vessel
  2. Once hot, shallow fry the besan till golden brown
  3. Do this on very low flame for about 10-15 minutes till aromatic
  4. Add the fenugreek seeds just as it changes colour
  5. Once it is golden brown, add turmeric powder
  6. After a few seconds, add all the water
  7. Add potatoes. Let it come to a boil, then reduce the flame to medium
  8. Let the Kadhi simmer away for 30 minutes
  9. Add the cauliflower florets, drumstick and okra
  10. Simmer for 5-7 minutes
  11. Strain the tamarind water into the Kadhi and simmer for 10 minutes
  12. For tempering, heat oil in a small pan
  13. Add mustard seeds, cumin seeds, curry leaves, red chilli powder and add this tempering to the kadhi
  14. Garnish with chopped coriander leaves and serve with steamed rice

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