indianMediumveganvegetariandairy freenut free

Sindhi Kadhi

Name: Sindhi Kadhi
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: indian
Ingredients: 0.5 cup besan; 2 tbsp oil; 1 tsp cumin seeds; 0.5 tsp mustard seeds; 0.5 tsp fenugreek seeds; 1 pinch asafoetida; 8 pcs curry leaves; 2 pcs green chili (slit); 150 g okra (trimmed and cut into pieces); 1 pcs drumstick (cut into 2 inch pieces); 1 pcs potato (medium, peeled and cubed); 1 pcs carrot (medium, peeled and cut into chunks); 150 g eggplant (cut into medium cubes); 100 g cluster beans (trimmed and cut into pieces); 2 pcs tomato (medium, chopped); 1 pinch turmeric powder; 1 pinch red chili powder; 0.5 tsp salt; 1.5 tbsp tamarind paste; 1 tsp jaggery (grated); 4 cup water; 2 tbsp cilantro (chopped, for garnish)

RATING

4.2/5(32)

TASTE SCORE

8/10

A tangy, comforting gram flour curry filled with everyday vegetables and a gentle tempering of spices. This Sindhi favorite is hearty without being heavy and tastes especially good with steamed rice.

PREP

20m

COOK

35m

SERVES

1 KATORI

216 cal

SERVINGS

METHOD · 9 STEPS

prep · ~10 min
Prepare the vegetables.
1.Wash and cut the okra, drumstick, potato, carrot, eggplant, cluster beans, and tomato.
2.Keep the slit green chili, tamarind paste, jaggery, and chopped cilantro ready.
3.Measure the besan and water so the curry comes together smoothly.
temper · ~2 min
Make the tempering.
1.Heat oil in a deep pan over medium heat.
2.Add cumin seeds, mustard seeds, and fenugreek seeds.
3.When they start to crackle, add asafoetida and curry leaves.
4.Stir for a few seconds until fragrant.
TIPKeep the heat moderate so the fenugreek seeds do not turn dark and bitter.
saute · ~5 min
Roast the besan.
Add besan to the pan and cook on low to medium heat, stirring constantly, until it smells nutty and turns a shade deeper. This takes about 4 to 5 minutes.
TIPStir into the corners of the pan so the flour roasts evenly and does not catch.
mix · ~4 min
Add water and make the curry base.
1.Pour in the water little by little while stirring continuously.
2.Break up any lumps as the besan loosens into a smooth curry.
3.Add tomato, green chili, turmeric powder, red chili powder, and salt.
boil · ~8 min
Add the vegetables and bring to a boil.
Add okra, drumstick, potato, carrot, eggplant, and cluster beans. Mix well and bring the kadhi to a steady boil over medium heat.
simmer · ~20 min
Simmer until the vegetables are tender.
Lower the heat and simmer uncovered, stirring now and then, until the vegetables are cooked and the kadhi thickens slightly. This takes about 18 to 20 minutes.
TIPStir every few minutes because besan settles quickly at the bottom.
simmer · ~4 min
Finish with tamarind and jaggery.
Stir in tamarind paste and jaggery, then simmer for 3 to 4 minutes so the sour and sweet flavors blend into the curry.
garnish
Garnish with cilantro.
serve
Serve hot with steamed rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Roast the besan until it smells nutty and turns slightly darker; under-roasted besan can leave the kadhi tasting raw.
2
Add the water gradually while whisking or stirring constantly so the besan disperses smoothly without stubborn lumps.
3
Keep the fenugreek seeds just lightly toasted in the tempering; if they darken too much, the kadhi can turn noticeably bitter.
4
Simmer the kadhi uncovered so it thickens properly and the vegetables cook without turning mushy.
5
Stir the pot every few minutes, especially near the bottom edges, because besan settles and can catch quickly.
6
Add tamarind and jaggery only near the end so the vegetables soften fully before the sourness goes in.
7
If the kadhi thickens too much after resting, loosen it with a splash of hot water and bring it back to a gentle simmer.