Sindhi Special Kadhi (Curry)

Sindhi Special Kadhi (Curry)

Sindhi Kadhi is a popular dish among Sindhis & it is made using a lot of vegetables. Sindhis prefer having this dish with Chawal. Sindhi Kadhi Chawal is a perfect food for a Sunday afternoon.

What you'll need:

Cut all the vegetables as shown above

1. 1 cup - Gram Flour
2. 2 tbsp - Oil
3. 1 tsp - Cumin Seeds (Jeera)
4. 1 tsp - Fenugreek Seeds (Methi Seeds)
5. ½ tsp - Asafoetida (Hing)
6. 10-12 Curry Leaves
7. 1 inch Ginger
8. 1 tsp - Salt
9. 3 Green Chillies (Chopped)
10. 1 tsp - Turmeric Powder
11. 2 tsp - Dhaniya Powder
12. 100 grams - Ladies' Finger
13. 100 grams - Drumsticks
14. 100 grams - Cluster Beans (Gavar)
15. 100 grams - Cauliflower
16. 100 grams - French Beans
17. 50 grams - Tinda
18. 50 grams - Tondli (Optional)
19. 50 grams - Suran (Optional)
20. 2 small Tomatoes
21. 2 medium Potatoes
22. 1 tsp - Red Chilli Powder
23. 2 tbsp - Tamarind Pulp (Imli Pulp)
24. 1 Cup - Fresh Coriander (Chopped)
25. 8 Cups - Water

How to make?

• Put oil in a pan & let it heat. Then, put Methi seeds & let it crackle.
• Then, put Gram Flour in the pan & cook till it becomes golden brown in colour while continuously stirring it. When it becomes brown in colour, add 2 cups of water & stir continuously to avoid lump formation.
• Now, add remaining 6 cups of water & stir continuously for 2-3 minutes. You will see some foam forming on the mixture, remove that foam with the help of a spoon.
• Now, add Salt, Red Chilli Powder, Turmeric Powder & Dhaniya Powder in the Gram Flour mixture & bring it to boil. 
• Meanwhile, in a separate vessel, give 1 boil to Cauliflower, Suran & Cluster Beans (Gavar) in salt water to make it germ-free.
• Now, put the boiled vegetables in the Gram Flour mixture & cook for 2 minutes on a medium flame. Then, add Tinda & Tondli & cook for another 2 minutes on a medium flame. Then, add Potatoes & let it cook for another 2 minutes on a medium flame. Add Drumsticks & cook again for 2 minutes on a medium flame. Add Ladies' Finger & cook for another 2 minutes on a medium flame. Cook all the vegetables till tender.
• In a mixer, churn Tamarind Pulp, Tomatoes, Green Chillies & Ginger. Mix this paste with the vegetables in the vegetable pan.
• Now, add Curry Leaves in the vegetable pan.
• Cook until vegetables are tender.
• Now, put off the flame. 
• Take a new pan. Heat some oil in a small pan. Put Cumin Seeds & Asafoetida (Hing) into the small pan. Turn off the flame when it starts to make a crackling sound. Mix this with all other vegetables.
• Mix well & serve hot garnished with chopped Coriander.

Tip: If you want more tangy taste, add 3-4 Kokum Rinds in the Kadhi or you can use more Tamarind Pulp.

Your Kadhi (Curry) is ready to be served with hot hot rice!