Sindhi Kadhi

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   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.
5. 5
   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.

6. 6
   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.
7. 7
   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.

8. 8
   garnish

   Garnish with cilantro.

9. 9
   serve

   Serve hot with steamed rice.

Cuisines we love