A dal and vegetable mixture is added to besan or chickpea flour that has been carefully roasted to create the smooth, silky curry known as Sindhi Kadhi.
I’m sharing a kadhi recipe that I’ve been making for a year. This recipe comes from my mother Although I prefer to add no more than two or three vegetables, she adds a tonne more. Additionally, you might add carrots, green beans, or drumsticks. The secret to this recipe is roasting the gramme flour until it changes colour and releases a nutty scent, making sure to stir constantly to prevent burning.
In contrast to the usual addition of a variety of vegetables, this recipe only calls for okra, which is frequently included in Sindhi Kadhi. It produces a delectable, soothing gravy and has a flavor profile of acidic, sweet, and sour notes. It is indeed a delightful preparation that is sure to satiate your taste buds and your tummy
This vegan curry emphasizes making the most of what you have. Adding any vegetable you have at home to a simple dish. Only a small number is required, but everything comes together flawlessly.
Ingredients For Sindhi Kadhi Recipe
- 100gms bhindi/ okra
- 250gms potatoes boiled and cut to medium chunks
- 100 gm cluster beans
- 1 carrot
- ¼ cup peas
- ½ cup besan or chickpea flour
- Pinch of asafoetida
- 1 tsp cumin seeds
- ½ tsp fenugreek seeds
- 12 curry leaves
- 2 teaspoon Chopped green chillies
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- salt to taste
- 2 teaspoons tamarind paste
- 1-2 dried red chillli
- 4 tablespoons vegetable oil
- 1 tablespoon Jaggery
- 2 teaspoons finely chopped ginger
- 2 tbsp tamarind paste
Instruction for sindhi kadhi recipe
- One tablespoon of oil should be added to a deep pan before heating it. Then, add the slit okras and sauté them over a medium temperature until they are thoroughly cooked and have lost their slimy appearance. They will start to crisp up after around 6-7 minutes.
- Transfer these okra onto a plate and set aside to be used later.
- In the same pan heat the remaining oil and warm it. Add mustard seeds, fenugreek seeds, asafoetida, curry leaves and red chillies in quick succession and let them crackle and crisp up.
- Then add the gramme flour and roast for three minutes while stirring continually. Reduce the heat to a low setting. Spices in powder form should be added and fried briefly. Add tomatoes and cook for a minute. Turn off the heat and slowly pour 500 ml of water into the pan. Mix thoroughly with a whisk, making sure there are no lumps
- Put the pan back on low heat and stir in turmeric powder, Kashmiri red chilli powder, salt, and chopped vegetables.
- Cook the vegetables under cover for 8 to 10 minutes, or until they are soft.
- Add the fried okra/ bhindi and boiled potatoes. Simmer for 2 minutes.
- Add tamarind paste and crushed jaggery and mix well
- Garnish with fresh coriander and the remaining curry leaves. Serve warm with rice and something crispy.
- Some people fry the veggies in little oil before adding them to the kadhi. You can try it too
I have used vegetables that were available, you can use your own favorites veggies for making it.
- It tastes best when served with a side of papad and pickles and over a bed of long-grained Basmati rice.
Also read: Fish fry recipe (step by step)
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