Innovative Mango Flavoured Sindhi Curry

Name: Innovative Mango Flavoured Sindhi Curry
Cuisine: Indian
Ingredients: 2 pulp of alfanzo mangoes; 2 serving spoons besan; 1 small piece jaggery; 8-10 ladysfingers; 8-10 beans; 8-10 cluster beans (gavar); 1 drumstick; 1 potato; 1 carrot; 1/2 bowl tamarind or few kokum; 1 tsp haldi; 1 tsp red chilli powder; 1/2 tsp jeera; 1/2 tsp methi seeds; pinch hing; 1" ginger grated; 4-5 green chilles; few curry leaves; few mint leaves; 5-6 pieces raw mango (keri); 2 tbsp coriander leaves; 1 piece gur / jaggery (optional); to taste salt

Vandana Hasija @vandy1970

#THC
#ThemeMango
#Post 4
#2 7.18

Sindhi Curry/Kadi is a speciality of Sindhi Cuisine. It's very delicious and nutritious. Sindhi Kadai is a most wonderful example where all the vegetables are used beautifully to complement each other in taste :texture and colour. This tangy curry is made with roasted besan and is .favourite among Sindhis. Usually made on Sundays.It's easy to cook and ideal to serve guests at home.The kadi taste best with steamed rice ; tuk ;aloo baigan bhee (lotus stem) ki sabzi and sweet boondi

#THC
#ThemeMango
#Post 4
#2 7.18

Vandana Hasija @vandy1970

#THC
#ThemeMango
#Post 4
#2 7.18

Saved

Ingredients

2pulp of alfanzo mangoes
2serving spoons besan
1small piece jaggery
8-10ladysfingers
8-10beans
8-10cluster beans (gavar)
1drumstick
1potato
1carrot
1/2 bowl tamarind or few kokum
1 tsphaldi
1 tspred chilli powder
1/2 tspjeera
1/2 tspmethi seeds
pinch hing
1" ginger grated
4-5green chilles
few curry leaves
few mint leaves
5-6 piecesraw mango (keri)
2 tbspcoriander leaves
1 piecegur / jaggery (optional)
to tastesalt

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Steps

1

Run the mango pulp in a mixie and sieve it in a steel siever to remove alk the fiber.
2

Keep it aside.
3

Cut all the veggies lengthwise.
4

Wash and keep it aside.
5

Heat heavy bottomed vessel.
6

Add oil ; when hot add hing, jeera and methi seeds.
7

When it crackles add besan and roast it till besan changes it's colour to brown.
8

Your whole house fill be filled with roasted aroma of besan.
9

Go on stirring constantly not leaving the vessel till it changes it's colour.
10

In the side keep water for boiling.
11

Pour this boiling water on the besan.
12

Go on stirring to avoid lumps.
13

Add all the above ingredients ; veggies. tamrin water or kokam fliwers.
14

Mix well and boil on high flame.
15

Add mango pulp and boil Mango Kadi on slow flame for one hour or till all the veggies are cooked and they have absorbed the flavour of the spices.
16

Adjust the taste and add coriander and mint leaves.
17

Serve pipping hot kadai with tuks, rice and phulka.
18

Tip🍵
Adding boiling water it helps the kadai to boil faster.
19

While adding boiling water be careful of your hands......as the steam from the vessel burn your palms