Authentic & Spicy Sindhi KadhiVeg
Experience the traditional taste of Sindhi Kadhi, a flavorful and aromatic Indian curry crafted by slow-roasting gram flour in a tangy tomato-based sauce. This wholesome dish is packed with tender vegetables like potatoes, cauliflower, cluster beans, and crispy fried okra. Perfectly balanced with spices and a hint of tamarind, this comforting curry is best enjoyed served hot alongside steaming white rice and a side of crispy snacks. Enjoy crispy snacks.
Ingredients
4 tbsp Oil
1 tsp Asafoetida Powder (Hing)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1 tsp Fenugreek Seeds
8 as needed Curry Leaves
2 no. (finely chopped) Green Chilli (chopped)
4 tbsp Gram Flour (besan)
1 tsp Red Chilli Powder
1 cup Tomatoes (puréed)
to taste Salt
1 tsp Turmeric Powder
1 tbsp Ginger
2 piece Potato
12 as needed Cluster Beans
6 Cauliflower
6 piece Lady’s Finger
3 tbsp Tamarind Pulp
For garnishing Fresh Coriander
as needed Water
12 as needed Cluster Beans
Instructions
1
Heat oil in a heavy-bottomed deep pan or pressure cooker. Add asafoetida, mustard seeds, and cumin seeds. Once they crackle, add fenugreek seeds, curry leaves, green chillies, and ginger. Sauté for a few seconds 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 or reddish-brown color and releases a pleasant aroma.
3
Stir in the red chilli powder and immediately pour in a splash of water to prevent the flour from burning. Add the tomato puree and mix well, cooking for 3 to 4 minutes. Add more water gradually while stirring to ensure a smooth, lump-free consistency.
4
Season with salt and turmeric powder. Bring the mixture to a boil. Add the potatoes, cluster beans, drumsticks, and cauliflower florets. Cover and simmer for 8 to 10 minutes (or 6-8 minutes under pressure) until the vegetables are tender.
5
Add the pre-fried okra and the tamarind pulp to the curry. The fried okra prevents the dish from becoming sticky, while the tamarind adds the signature tanginess. Boil for another 2 to 3 minutes.
6
Garnish with fresh coriander leaves, give it one final mix, and switch off the heat. Serve hot with plain white rice, aloo tuk, and sweet boondi.
