Sindhi Kadhi

Name: Sindhi Kadhi
Cuisine: Indian
Ingredients: 1/2 cup besan (Gram flour); 4-5 cups hot water; 4 cups mixed vegetables, chopped; (eggplant, french beans, pumpkin, Bottle gourd, okra, potato, turnip, yam, etc); 2-3 tbsp. oil; 1/2 tsp. cumin seeds; 1/2 tsp. mustard seeds; 1/2 tsp. fenugreek seeds; 1/4 tsp. asafoetida (hing); 1 tsp. ginger. grated; 1-2 green chilies, chopped; 1 sprig curry leaves; to taste salt; 1/2 tsp. turmeric powder; 1 tsp. red chilli powder; 1 tsp. tamarind paste; 1 small piece jaggery / 1 tsp. sugar; 1 tbsp. coriander leaves; pinch red chilli flakes (opt)

Bethica Das @kitchen_flavours

Sharjah (UAE)

#funwithflours - A speciality of Sindhi cuisine - The Kadhi is a blend of all vegetables cooked in a besan / gram flour based gravy. Drumstick is an integral part of this recipe, but I had to omit it due to it's unavailability. It is best relished with plain steamed rice or jeera rice. This is a simple gravy which is both nutritious and healthy.

It has a bit of sweet and sour taste due to the presence of jaggery and tamarind. Please note - that there is no use of garlic, onion, yoghurt or pakoras in this style of kadhi, compared to kadhis from other Northern regions of India.

Bethica Das @kitchen_flavours

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Ingredients

1/2 cupbesan (Gram flour)
4-5 cupshot water
4 cupsmixed vegetables, chopped
(eggplant, french beans, pumpkin, Bottle gourd, okra, potato, turnip, yam, etc)
2-3 tbsp.oil
1/2 tsp.cumin seeds
1/2 tsp.mustard seeds
1/2 tsp.fenugreek seeds
1/4 tsp.asafoetida (hing)
1 tsp.ginger. grated
1-2green chilies, chopped
1 sprigcurry leaves
to tastesalt
1/2 tsp.turmeric powder
1 tsp.red chilli powder
1 tsp.tamarind paste
1small piece jaggery / 1 tsp. sugar
1 tbsp.coriander leaves
pinchred chilli flakes (opt)

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Steps

1

Pressure cook all the veggies (except eggplants & okra) in 2 cups water for 1 whistle.
2

Heat oil and temper with cumin seeds, mustard seeds and fenugreek seeds. Saute till they stops crackling. Now add the asafoetida, ginger and green chilies. Saute for a few seconds.
3

Add the besan and continue to fry on low flame till light golden in colour.
4

Add the water, salt, turmeric powder, red chilli powder and curry leaves.
5

Add the eggplants and okra. Simmer on low flame till soft.
6

Add the boiled veggies along with the water, jaggery and tamarind paste.
7

Serve, garnished with coriander leaves and chilli flakes.