Easy Sindhi Kadhi Recipe 🍛

sindhi Kadhi

Ingredients:

• 1-2 tbsp oil or ghee
• 1 tsp mustard seeds
• ½ tsp fenugreek seeds
• 2 tsp cumin seeds
• ¼ cup besan (gram flour)
• 2 cups hot water
• Few sprigs of curry leaves
• 2 tsp red chili powder
• 1 tsp turmeric powder
• 6-7 medium-sized tomatoes (pureed)
• 2 green chilies
• 1 small piece of ginger
• Salt (to taste)
• 4 medium-sized potatoes (cut into quarters)
• 4 drumsticks (cut into quarters)
• 1 cup cluster beans
• 8-10 ladyfingers (pan-fried)
• 5-6 small brinjals (cut into quarters and pan-fried)
• 5-7 kokum pieces
• 1 tbsp kokum extract
• A handful of chopped coriander leaves

Instructions:

1. Prepare the Base:
In a kadhai, heat 1-2 tbsp oil or ghee. Add 1 tsp mustard seeds, ½ tsp fenugreek seeds, and 2 tsp cumin seeds. Let them splutter.
2. Roast the Besan:
Add ¼ cup besan to the kadhai and roast it lightly. Gradually add 1 cup hot water while stirring continuously to avoid lumps.
3. Add Spices and Curry Leaves:
Add a few sprigs of curry leaves, 2 tsp red chili powder, 1 tsp turmeric powder, and another cup of water. Stir well.
4. Incorporate Tomato Puree:
Add the puree of 6-7 medium-sized tomatoes, 2 green chilies, and a small piece of ginger. Add salt to taste and mix thoroughly.
5. Cook the Vegetables:
Add the quartered potatoes, drumsticks, and cluster beans to the curry. Cover the kadhai with a lid and cook until the vegetables are tender.
6. Pan-Fry and Add Additional Vegetables:
In a separate pan, pan-fry the ladyfingers and quartered brinjals. Add them to the curry.
7. Final Touches:
Finish the curry by adding 5-7 kokum pieces, 1 tbsp kokum extract, and a handful of chopped coriander leaves. Stir well.
8. Serve:
Serve the Sindhi Kadhi hot with rice, sweet boondi, arbi tuk, and Sindhi papad.

Enjoy your meal!