Soothing Sindhi Kadhi
This gram flour based sindhi kadhi is the typical soul-soothing Sunday lunch in most Sindhi households. Full of hearty vegetables and warm flavours this simple recipe will remind you of pampering grandmas and simpler times.
- Oil - 2 tbsp
- Asafoetida - ¼ tsp
- Coriander seeds - 1 tablespoon, coarsely ground
- Mustard seeds - 1 teaspoon
- Fenugreek seeds - 1 teaspoon
- Cumin seeds - 1 teaspoon
- Curry leaves - 7-8
- Ginger - ½ inch, grated
- Gram flour/ Besan - 4 tablespoons
- Tomatoes - 2, grated
- Green chilies - 3 to 5 slit
- Ladyfingers - 10-12
- Cluster beans/ guwar - 16 to 18
- Potatoes - 2, cut into big pieces
- Turmeric powder - ½ teaspoon
- Red chili powder - 1 teaspoon
- Tamarind paste - 1 tbsp (use Kokum as a substitute)
- Water for thinning
- Salt to taste
- Heat the oil in a stockpot or large saucepan. Add the asofoetida, coriander seeds, mustard seeds and cumin seeds. When the seeds start to sizzle add in the curry leaves and the grated ginger and chilies.
- Give the oil mixture a stir and then with the heat on low add in the gram flour while constantly stirring. The gram flour will mix with the oil and spices and start to become lumpy.
- Cook the flour for a 1-2 minutes until the colour changes. Then begin to add in water a little at a time stirring to make get rid of the lumps.
- When you have a smooth mixture, add in the tomatoes, potatoes, drumsticks, cluster beans and ladyfingers.
- Add in the turmeric and chili powder along with the salt and stir the kadhi.
- Let the kadhi come to a boil and add in the tamarind paste.
- Then let the kadhi simmer for half an hour or until the vegetables are cooked through.