Sindhi Karhi | How to make Sindhi Karhi

By Sindhi Kitchen - Roli Books  |  9th May 2016  |  
5.0 from 2 reviews Rate It!
  • Sindhi Karhi, How to make Sindhi Karhi
  • Prep Time

    30

    mins
  • Cook Time

    90

    mins
  • Serves

    10

    People

58

2





About Sindhi Karhi

Chickpea flour cooked with vegetables - A Sindhi delicacy.

Sindhi Karhi, a deliciously finger licking recipe to treat your family and friends. This recipe of Sindhi Karhi by Sindhi Kitchen - Roli Books will definitely help you in its preparation. The Sindhi Karhi can be prepared within 30 minutes. The time taken for cooking Sindhi Karhi is 90 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 10 people. The recipe details out how to make Sindhi Karhi step by step. The detailed explanation makes Sindhi Karhi so simple and easy that even beginners can try it out. The recipe for Sindhi Karhi can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Sindhi Karhi from BetterButter.

Sindhi Karhi

Ingredients to make Sindhi Karhi

  • Chickpea flour (besan) 6 tbsp/60 gm
  • Vegetable oil 3 tbsp/45 ml
  • Cumin (jeera) seeds 1 tsp / 2 gm
  • Fenugreek (methi) seeds ½ tsp / 2¼ gm
  • Asafoetida (hing) a pinch
  • Tamarind (imli) pulp 50 gm
  • Turmeric (haldi) powder ½ tsp / 1½ gm
  • Salt to taste
  • Potatoes, large, cut into 8 pieces each 2
  • Lotus stems (bhein), cut into 1” pieces, par boiled 10
  • Okra (bhindi), medium-sized, tender 10
  • Aubergine (baingan), small, cut into quarters 2
  • French beans, cut into halves 6
  • Drumsticks (saijjan ki phalli), cut into 6 pieces each, steamed 2
  • Red chilli powder 1 tsp / 3 gm
  • Jaggery (gur) ½ tsp
  • Green coriander (hara dhaniya) for garnishing
  • Ginger (adrak), cut into slivers 1” piece

How to make Sindhi Karhi

  1. Soak 3 tbsp chickpea flour in 4 cups water.
  2. Heat the oil in a big thick-bottomed pan; add cumin seeds, fenugreek seeds, and asafoetida. Lower heat and fry the remaining 3 tbsp chickpea flour till brown.
  3. Pour the flour paste and stir thoroughly. Mix the tamarind pulp in 1 cup water and add to the flour mixture. Add turmeric powder and salt; mix well.
  4. Increase heat and let the mixture boil well for at least 15 minutes. Add potatoes and lotus stems and cook till the potatoes are half done.
  5. Add all the vegetables along with red chilli powder. Add jaggery and 2 cups warm water. Cover the pan and cook on low heat till the vegetables are cooked and the oil floats on top.
  6. Garnish with green coriander and ginger slivers. If you find it too thick you can add some warm water.
  7. Serve hot with steamed rice or slices of bread.

Reviews for Sindhi Karhi (2)

Sarmistha Purkayasthaa year ago

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Anushree Ghosh2 years ago

Looks delicious! Can't wait to try.
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