Sindhi Kadhi
a flavourful and tangy curry made from besan (gram flour)and assortment of vegetables.
Servings 5
Ingredients
- 3 tbsp oil
- 4 tbsp gram flour (besan)
- 3 tomatoes
- 15 cluster beans (gavaar)
- 1 drumstick
- 10 to 12 okras (bhindi)
- 2 potatoes
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp ginger paste
- 2 green chillies, finely chopped
- 2 tbsp tamarind pulp
- a small piece of jaggery
- salt to taste
Instructions
- Wash 3 tomatoes. Chop them and blend to a fine paste.
- String the cluster beans (gavaar) .
- Peel the potatoes and chop into large cubes.
- Cut off the head and the other end of each okra.
- Peel the drumstick and chop into 2 inches pieces.
- Heat oil in a pan.
- Add mustard seeds, cumin seeds, methi seeds, asafoetida and curry leaves. Saute for few seconds.
- Add besan and saute on low heat till the besan loses its raw smell and turns aromatic.
- Add ginger paste and chopped green chillies.
- Saute for few minutes.
- Add 1 cup of water and keep stirring.
- Add tomato puree and keep stirring.
- Add another 1 ½ cups of water and keep stirring.
- Add turmeric powder,red chilli powder and salt. Mix well.
- Cook on low heat and allow the mixture tocome to a brisk boil.
- Add chopped drumstick, cluster beans and chopped potatoes.Give a quick mix.
- Cover and allow the vegetables to cook on low heat.
- In the meantime, heat 1 tsp oil in a pan.
- Add the bhindis and saute on low heat. Bhindis are shallow fried and added to the kadhi as they are slimy by nature. Once the bhindis are fried, keep them aside.
- Check if the veggies in the kadhi are cooked.
- Once the veggies are cooked, add fried bhindis.
- Cover and cook for 3 to 4 minutes.
- Next, add tamarind pulp and jaggery.
- Cover and cook for a minute.
- Sindhi Kadhi is ready to be served with steamed rice and Aloo Tuk.