Sindhi Kadhi is a delicious tangy gram flour based curry with mixed vegetables. This a very easy to prepare healthy curry that tastes even better the next day.. So it is perfect for large gatherings as you can prepare it well in advance . Serve it with hot rice and you have a perfect comforting meal.
My friend's mum makes this curry so deliciously. I have eaten this curry so many times at her place with piping hot Basmati rice. So I thought , it was time I made it all by myself. The first time I tried, I sent some to my aunt so that she could give me her feed back. She did give me some good pointers which I applied when I made the Kadhi the next time and it came out perfect..
Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml
Serves about 6 people
- Tender Okhra / Bhindi : 5-6 (Wash and pat it dry. Cut it into pieces)
- Diced carrots : 3/4th cup
- Green Beans : 15 (cut in to 1 inch pieces)
- Tamarind : 15 grams (See Notes)
- Guar bean (cluster beans) / Gavar / Guwar : 1/4 cup (cut in to 1 inch pieces)
- Potato : 1 large (cut into cubes)
- Drumsticks : 2-3 (pealed and cut in to big pieces)
- Ginger(grated) : 1 tbsp
- Small green chillies or serrano peppers : 2 (slit length wise)
- Mustard seeds / Rai : 1 tsp
- Cumin seeds / Jeera : 1 tsp
- Fenugreek seeds / methi : 1 tsp
- Asafoetida / Hing : 1/4 tsp
- Red chilli powder : 1/4 tsp (adjust according to taste)
- Turmeric Powder / Hing : 1/2 tsp
- Jaggery powdered : 1 tbsp (or according to taste)
- Oil : 3 tbsp + 2 tsp
- Chickpea Flour / Besan : 6 tbsp
- Curry leaves / Kadi patta : 7-8
- Cilantro (chopped) : 2 tbsp
- Hot Water : 6 cups (plus more if needed to adjust the consistency)
- Salt as per taste
Notes : If you are using store bought Tamarind concentrate, then using about 2 tsp.
- Soak the tamarind in some hot water for 30 minutes. Mash the tamarind well and extract pulp discarding the waste.
- Heat 2 tsp oil in a nonstick pan and saute the chopped Okhra. Cook for 5-7 minutes. Once done, set it aside.
- Heat 3 tbsp oil in a thick bottomed pan. Once hot, add the mustard seeds, fenugreek seedsand cumin seeds. Once the seeds start to splutter, add the curry leaves . Now add the green chillies and the grated ginger. Add the asafoetida. Saute for a couple of minutes.
- Add the chickpea flour / besan. Saute for a good 15-20 minutes in a low heat. The rawness of the flour goes away and the flour attains a nice golden brown color. Note: Its important to saute the flour in low heat or else the flour will get burnt and that will spoil the taste.
- Add 2 cups of hot water to the roasted chickpea flour and whisk the mixture well until well blended. Once well blended, add the remaining hot water.
- Add the turmeric powder and the red chilli powder.
- Mix well and let the curry cook in low flame for about 15 minutes. Make sure to stir at regular intervals.
- After 15 minutes, add the vegetables including potatoes, carrots, green beans, guvar (cluster beans), drumsticks and okhra (which we had cooked earlier). Mix well . Add salt and cook on low-medium heat until the vegetables are well cooked.
- Once the vegetables are almost done, add the extracted tamarind water and jaggery powder. Cover the kadhi with a lid and cook covered for 10 minutes. Turn off the heat.
- Garnish with chopped cilantro and serve hot with rice.
Recipe adapted from a recipe by Veena Gidwani