Go Back
Print
Recipe Image
Notes
Smaller
Normal
Larger
Print
Sindhi Kadhi
A Kadhi with a difference. Unlike normal Kadhis, it does not use curd / yogurt. Made with chickpea flour as gravy and added with lots of vegetables, it's a very delicious soul food.
Course
Main Course
Cuisine
sindhi
Keyword
Sindhi, kadhi, chickpea flour, mixed vegetables, tamarind, kokum,
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
people
Author
Rama G
Ingredients
¼ cup gram flour
(besan, chickpea flour, kadalai maavu)
6 to 7 Ladies finger slit into finger size
¼ cup french beans cut into finger size
½ cup potato diced into big cubes
¼ cup cauliflower florets
¼ cup carrots diced into big pieces
1 medium size ripe tomato grated
1 tbsp tamarind paste
salt to taste
1 tsp oil for roasting ladies finger
----------------
For Tempering:
2 tsp oil
½
tsp
methi seeds
1
tsp
mustard seeds
1
tsp
cumin seeds
¼
tsp
asafoetida
3 to 4 green chillies chopped
1" piece ginger minced
few curry leaves
1 tsp chilli powder
½ tsp turmeric powder
Instructions
Heat 1 tsp oil and sauté the Ladies finger till they become brown.
Remove and set aside.
Heat the oil for tempering and add the mustard seeds, cumin seeds and methi seeds.
When the mustard seeds splutter, add the asafoetida, chopped green chillies, ginger and curry leaves.
Add the chickpea flour and roast till the flour becomes golden brown.
Reduce flame and add 2 cups water slowly and stirring continuously to avoid lumps and
making sure it does not burn.
Add the grated tomato and the vegetables except the Ladies finger.
Add red chilli powder, turmeric powder and salt. Add more water if required.
Cover and cook till the vegetables are done.
Add tamarind paste mixed in ½ cup water and the sautéed Ladies finger & boil for few more minutes.
Adjust the consistency of the Kadhi as per your taste. It should be medium thick. Not
watery or runny.
Serve hot with Rice / pulav.
Video
[vc_video link='https://www.youtube.com/watch?v=MWf7IGGwCRQ']
Notes
You can add any other vegetables of your choice--Brinjal, Tinda, Arbi, cauliflower, Radish, Yam, Lotus stem, etc
Make sure to cut them into big pieces.
Roast the gram flour and keep stirring so that it dies not burn.
Check your tamarind paste for tanginess and adjust accordingly.