Authentic Sindhi Kadhi: Traditional Veg CurryVeg
Indulge in the vibrant flavors of this authentic Sindhi Kadhi, a traditional vegetable curry that brings together roasted gram flour, tangy tomato puree, and a medley of nutritious vegetables. Perfectly seasoned with asafoetida, cumin, mustard seeds, and ginger, this soul-warming dish is elevated with tamarind for a signature zest. Serve this hearty, gluten-free delight steaming hot alongside fragrant white rice for a truly wholesome meal. Enjoy this Sindhi curry.
Ingredients
4 tbsp Oil
1 tsp Asafoetida
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1 tsp Fenugreek Seeds
8 Curry Leaves
2 Green Chilli (chopped)
4 tbsp Gram Flour (besan)
1 tsp Red Chilli Powder
Tomato puree (or 3 big tomatoes, grated):
to taste Salt
1 tsp Turmeric Powder
1 tbsp Ginger (finely chopped)
2 Potato (roughly cut)
12 Cluster Beans
Fried okra (6-8)
as needed Water
3 tbsp Tamarind Pulp
Some for garnish Fresh Coriander
6 Cauliflower Florets
Instructions
1
Heat oil in a heavy-bottomed pan or pressure cooker. Add asafoetida, mustard seeds, and cumin seeds. Once they begin to splatter, add fenugreek seeds, curry leaves, green chilies, and ginger. Sauté until fragrant.
2
Add the gram flour (besan) to the pan. Sauté on low flame, stirring continuously for 4 to 5 minutes until it turns a golden-brown color and releases a nutty aroma. Be careful not to burn it.
3
Stir in the red chili powder briefly, then immediately add a small splash of water to prevent burning. Pour in the tomato puree and cook for 3 to 4 minutes. Add more water while stirring to ensure there are no lumps.
4
Add salt and turmeric powder. Pour in the desired amount of water and bring the mixture to a boil. Lower the heat to medium-high.
5
Add the potatoes, cluster beans, and cauliflower florets. Cover the pan with a lid and simmer for 8 to 10 minutes (or 6 to 8 minutes under pressure) until the vegetables are tender.
6
Stir in the pre-fried okra and the tamarind pulp. Let the curry boil for another 2 to 3 minutes to allow the flavors to meld.
7
Turn off the heat, stir in fresh coriander, and serve hot with white rice.
