Sindhi Kadhi

Sindhi Kadhi

Sindhi Kadhi is very delicious and nutritious dish of Sindhi cuisine. This tangy Kadhi is made with roasted besan, and mix of vegetables. Traditionally it is served with rice and also can be served as a soup.

Sindhi Kadhi is a delicious and nutritious mix of several vegetables, served with rice. It is a Sindhi cuisine dish. This tangy Kadhi is made with roasted besan and tomatoes. Kadhi Rice is the most favorite dish of majority of Sindhis and this Sindhi kadhi is the most wonderful example where all the vegetables are used beautifully to complement each other in taste, texture and colour. Traditionally it is served with rice and also can be served as a soup.

Ingredients:

Besan - 4 tbsp

A pinch of Asafoetida

Few Curry Leaves

Cumin Seeds - 1 tsp

Fenugreek Seeds - 1/4 tsp

Potatoes - 2 small, cut into big cubes

Drumstick - 1, cut into 1 inch pieces

Ladyfingers - 10

Cluster Beans - 10 to 12

Brinjals - 2, each cut into 4 pieces

Tomatoes - 2, cut into big chunks

Tomatoes - 2, pureed

Green Chillies - 4, finely chopped

Ginger - 1 inch, grated

Red Chilli Powder - 1/2 tsp

Turmeric Powder - 1/2 tsp

Tamarind Pulp - 2 tsp

Fresh Coriander Leaves - 2 tbsp, finely chopped

Salt to taste

Oil - 2 tbsp

Method:
1. Heat oil in a deep pan.
2. Saute cumin seeds, fenugreek seeds and curry leaves on a low flame.
3. Add besan and stir continuously till fragrant and besan turns little golden in colour.
4. Add asafoetida and mix, continue until smooth.
5. When the besan is turned into a nice golden colour, mix tomato puree along with 4 cups of water.
6. Keep the flame medium high and stir continue to avoid the burning.
7. Add potatoes and drumsticks and mix well.
8. Shallow fry the ladyfingers, clustered beans and brinjal pieces and mix into the kadhi.
9. Now stir in chunks of tomatoes, salt, red chilli powder and turmeric powder.
10. Mix very well and cover the pan by keeping a heavy weight on the lid, so that vegetables tenders well and a nice colour of kadhi comes out.
11. After 5-6 minutes, when kadhi starts boiling, add tamarind pulp and mix well.
12. Cook for 2-3 more minutes, garnish with chopped coriander leaves.
13. Serve hot with ‘Steamed Rice’ or ‘Jeera Rice’ or serve as a ‘Soup’.

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