Friday, January 31, 2014

Sindhi Kadhi




A blend of many vegetables in a tangy gram flour based curry sauce. This dish combines several flavors and textures and makes for a very satisfying meal. A specialty of Sindhi cuisine, it uses all the seasonal vegetables to give it taste, texture and color. Serve with steamed rice and papad.

Ingredients: (Serves 4-6)
3/4 cup chickpea flour (besan)
1/2 tsp fenugreek seeds (methi seeds)
1/2 tsp chili powder
1/4 tsp turmeric powder
1 tsp cumin seeds
8-10 curry leaves (chopped)
1/2 tsp grated ginger
3-4 green chilies chopped
3 plum tomatoes chopped in chunks
2 potatoes, peeled and cut into chunks
Handful of green beans cut into inch long pieces
Handful of frozen peas
2 drumsticks cut into inch long pieces
Half a cup each of cauliflower pieces, carrots, eggplant
Salt to taste
Oil
1 tsp jaggery grated
Tamarind pulp (from lime ball sized tamarind)
7 cups water boiled

  1. Prep all the vegetables and boil water. 
  2. In a large container heat oil and add cumin seeds, methi seeds, grated ginger, green chilies and curry leaves. Roast for 10 seconds and add chickpea flour. 
  3. Reduce the heat. Roast besan on low heat stirring constantly till you smell a fragrant roasted aroma. Make sure not to burn it. 
  4. Add the boiling water to this while stirring to avoid forming any lumps. Add turmeric powder, chili powder and salt to taste. Bring back to boil. Simmer for 10 minutes. 
  5. Meanwhile saute drumsticks, beans, carrots, cauliflower, potato and eggplant in a tbsp oil for 5-7 minutes. 
  6. Add all the veggies including peas and tomato, bring to boil and then simmer covered till all veggies cook through. 
  7. Add tamarind pulp and jaggery. Traditionally kokum is used to give the sour flavor. Taste and adjust the sweet-sour-salty combination as per your liking. 
  8. Serve hot with steamed rice. 

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