Sindh region is known for its tasty cuisine. The cuisine from this region is also very nutritious. They predominantly use a variety of vegetables in their cuisine. Sindhi Kadhi is one such dish. I used Beans, Okra (Lady’s Finger), Potato and Carrot. You can also add Cluster Beans, Drum Stick etc. This Kadhi can be served with Rice, Roti, Naan etc. You can serve this Kadhi as a soup as well.
Oil – 4 tbsp to 5 tbsp
Gram Flour (Besan) – ½ cup
Fenugreek Seed – ½ tsp
Asafoetida – ¼ tsp
Grated Ginger – 2 tbsp
Turmeric Powder – ¼ tsp
Red Chilli Powder – 1 tsp
Green Chilli – 6 to 8 (sliced)
Tamarind – small lemon sized ball (soaked in warm water)
Potato – 150 Gms (Peeled)
Carrot – 1 (cut into rounds)
Green Beans – 15 (cut into 2 inch long pieces)
Okra (Lady’s Finger) – 10 (Cut into halves)
Curry Leaves – from 1 twig
Salt to taste
Parboil the Potato, Green Beans and Carrot. Drain the water and keep aside the vegetables.
Wash the Lady’s Finger. Wipe out the water. Cut the Crown and tip and discard them. Slit the Lady’s Finger. Heat the Oil in a pan. Add the Lady’s Finger and stir fry them for 2 to 3 minutes in medium flame. Transfer to a small plate and keep aside.
Extract the Tamarind Juice and keep aside.
Heat 3 to 4 tbsp of Oil in a frying pan in low flame. Add Cumin Seeds, Asafoetida and Fenugreek Seeds. When they finish crackling, add the Gram Flour.
Roast them in low flame till the Flour changes its color and release a nutty aroma.
Add 4 cups of water – little by little stirring all the time without allowing any lump to form.
Allow it to boil.
Add the Chilli Powder, Turmeric Powder and Salt. Mix well,
Add the Curry Leaves, Grated Ginger, chopped Green Chilli, boiled vegetables, sautéed Okra and the Tamarind water.
Mix well. When it comes to a boil, cover the pan and simmer 4 to 5 minutes. Adjust Salt. The consistency must be thin, but not watery. Adjust the water quantity accordingly.
Serve hot with Rice, Roti, Chappati etc.