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Sindhi Karhi

Sindhi Kitchen - Roli Books
30 minutes
Prep Time
90 minutes
Cook Time
10 People
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Chickpea flour cooked with vegetables - A Sindhi delicacy.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Sindhi
  • Simmering
  • Boiling
  • Sauteeing
  • Side Dishes

Ingredients Serving: 10

  1. chickpea flour (besan) 6 tbsp/60 gm
  2. Vegetable oil 3 tbsp/45 ml
  3. cumin (jeera) seeds 1 tsp / 2 gm
  4. fenugreek (methi) seeds ½ tsp / 2¼ gm
  5. asafoetida (hing) a pinch
  6. tamarind (imli) pulp 50 gm
  7. turmeric (haldi) powder ½ tsp / 1½ gm
  8. salt to taste
  9. Potatoes, large, cut into 8 pieces each 2
  10. Lotus stems (bhein), cut into 1” pieces, par boiled 10
  11. okra (bhindi), medium-sized, tender 10
  12. Aubergine (baingan), small, cut into quarters 2
  13. French beans, cut into halves 6
  14. Drumsticks (saijjan ki phalli), cut into 6 pieces each, steamed 2
  15. Red chilli powder 1 tsp / 3 gm
  16. jaggery (gur) ½ tsp
  17. Green coriander (hara dhaniya) for garnishing
  18. ginger (adrak), cut into slivers 1” piece


  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 (2)  

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Sarmistha Purkayastha
Sarmistha Purkayastha   Nov-29-2016

Anushree Ghosh
Anushree Ghosh   May-10-2016

Looks delicious! Can't wait to try.

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