Sindhi kadhi
Sindhi kadhi is a traditional dish from the Sindhi cuisine, which originates from the Sindh region of Pakistan. It is a sour and spicy curry made with a variety of vegetables and tangy besan based gravy. Sindhi kadhi is known for its distinct flavours and is usually served with rice or roti.
Ingredients
- 2 Cups mixed vegetables pumpkin, cauliflower, carrot, okra, drumstick, potato, brinjal
- 1/2 cup gram flour besan
- 1/2 cup tomato puree
- 2 tsp green chilies chopped
- 2 tsp. ginger grated
- 2 tsp. tamarind paste
- 2 tbsp. oil
- 1 tsp. cumin seeds
- Few curry leaves
- 1/4 tsp asafoetida
- 1/2 tsp. fenugreek seeds methi dana
- 1/2 tsp. turmeric powder
- 1 tsp kashmiri red chili
- Salt to taste
- 1 tbsp powered jaggery
- 1 tbsp coriander leaves chopped
For tempering
- 2 tbsp ghee
- 1 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 tsp Kashmiri red chili powder
- 2 whole dried red chili
Instructions
- Add vegetables into pressure cooker with 1/2 cup water and salt. Cook for 2-3 whistles on high heat to get tender.
- Heat the oil in a kadhi over medium heat.
- Once oil is hot, add cumin seeds, fenugreek seeds, asafoetida, ginger, green chili and curry leaves and roast them for 5-10 sec.
- Add flour and stir continuously without lumps on low flame till golden brown.
- Add tomatoes and cook for a minute. Now add 4 cups of water and stirring continuously till to smooth consistency.
- Add turmeric powder, red chili powder, salt and cover the pan.
- Cook for 30 minutes until the gravy has thickened.
- Add the cooked vegetables, tamarind paste and jaggery and mix well.
- Add coriander leaves and cook for 10 minutes more.
Tempering
- Heat the ghee in tadka pan.
- When oil is hot, add cumin seeds, mustard seeds and whole red chili.
- When they start splutter, pour over the kadhi and mix well.
- Serve hot with rice or roti.