Sindhi Kadhi
Sindhi Kadhi is a comforting and flavorful curry enjoyed with rice that celebrates the rich tradition of Sindhi cuisine. Explore Sindhi Culture through Kadhi Chawal!
Ingredients
- 2 tablespoon oil
- 1 teaspoon cumin seeds
- 1 teaspoon fenugreek seeds (Methi seeds)
- 1 teaspoon ginger chopped
- 1/4 teaspoon asafoetida (hing powder)
- 1 teaspoon red chili powder adjust according to preference
- 1/2 teaspoon turmeric powder
- 8-9 curry leaves
- 1/4 cup gram flour (besan)
- 2 1/2 cups water adjust consistency
- 1 cup mixed vegetables diced
- 1 no tomato chopped
- 1 no potato medium size
- 1/4 cup yam (suran) diced
- 5 nos okra / ladyfingers (bhindi) cut in 2 inch
- 1/4 cup tamarind extract (a small ball of tamarind + 1/4 cup water)
- 1/2 teaspoon jaggery
- Salt as needed
- Oil for deep frying
Instructions
Preparation
- Cut all the vegetables (potatoes, okra (bhindi), french beans, gavarphali, drumsticks, etc.) into medium-sized chunks.1 cup mixed vegetables, 5 nos okra / ladyfingers (bhindi), 1 no potato
- Heat oil in a pan for deep frying. Deep fry the chunks of potatoes, yam (suran) and okra (bhindi) till they are cooked and golden brown. Keep it aside.
Cooking
- In a pan, heat oil on low flame. Add the cumin seeds, fenugreek seeds, and asafoetida (hing powder) to the oil. Let it crackle.2 tablespoon oil, 1 teaspoon cumin seeds, 1 teaspoon fenugreek seeds (Methi seeds), 1/4 teaspoon asafoetida (hing powder)
- Next, add the curry leaves. Cook for few seconds.1 teaspoon ginger, 8-9 curry leaves
- Next, add the gram flour (besan) to the pan. Roast on slow heat for 4-5 minutes till the raw smell is gone and it turns golden brown.1/4 cup gram flour (besan)
- Gradually pour the water into the pot, stirring continuously to avoid lumps. Keep stirring to ensure a smooth consistency.2 1/2 cups water
- Next, add the turmeric powder and red chili powder. Mix well.1/2 teaspoon turmeric powder, 1 teaspoon red chili powder
- Add all the diced vegetables except the deep fried potatoes, yam, and okra (ladyfingers). Also, add the grated ginger. Bring the mixture to a boil. Reduce heat and let it simmer for about 15-20 minutes, stirring occasionally. Cook until the vegetables are tender.1 cup mixed vegetables, 1 no potato, 1/4 cup yam (suran), 5 nos okra / ladyfingers (bhindi), 1 no tomato
- Once the vegetables are cooked, add the deep-fried vegetables.
- In a small bowl, mix tamarind and water. Extract the tamarind pulp. Add this mixture to the kadhi along with salt, jaggery, and simmer for an additional 10 minutes. The kadhi should thicken.1/4 cup tamarind extract, Salt
- Adjust the consistency and seasoning if needed. Serve hot with steamed rice.