ABOUT Sindhi Kadhi RECIPE

Sindhi kadhi is very delicious nutritious. There is something so comforting about a meal like this; given how simple it is to cook. A soupy kadhi that’s tangy, hot and spicy mixed in and eaten with rice. It tastes best when served along with sweet boondi and savoury sev.

Ingredients Serving: 4

Besan/gram flour 1 cup
Fenugreek seeds/Methi dana few.
Oil 6tbsp
Jeera/cumin 1 tsp.
Curry leaves few
Hing/ asafoetida 1/2 tsp.
Salt 1 spoon
Adrak mirchi/ginger chilli paste 1 tsp
Lalmirch/red chilli powder 1 tsp
Haldi/turmeric 1 tsp
Hot water around 3 glasses or more
Tamrind/Imli pulp 3 tsp or more
Bottle gourd cut into thick rounds 1 cup
Bhindi/ladies finger 250 gm
Guar/cluster beans 8-10 (cut both ends of guar and sprinkle salt keep aside)

Instructions

HEAT 6 TSP OIL. ADD 1/2 TSP EACH OF FENUGREEK AND CUMIN SEEDS.
ADD A BUNCH OF CURRY LEAVES AND A BOWL OF BESAN. SAUTE NICELY TILL AN AROMA DEVELOPS.
ADD 1 TSP HING, 1 TBSP GINGER- GREEN CHILLI PASTE. SAUTE WELL.
KEEP STIRRING CONTINUOUSLY TILL IT TURNS GOLDEN IN COLOUR.
ADD 1 TSP EACH OF TURMERIC AND RED CHILLI POWDER
ADD 1 TSP SALT AND 2 LITRES OF BOILED WATER. STIR WELL.
ADD A BOWL EACH OF CLUSTER BEANS AND BOTTLE GOURD PIECES. COVER AND COOK FOR 15 MINS.
TAKE 250 GMS OF LADIES FINGERS AND SNIP THE ENDS. MAKE A SLIT IN THE CENTRE.
DEEP FRY AND ADD A LITTLE SALT IN EACH PIECE.
AFTER 15 MINUTES, ADD IN THE DEEP FRIED BHINDIS. ADD 1 TBSP TAMARIND AND COOK FOR 3-4 MINUTES.
SERVE IT WITH BOILED RICE!

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