Sindhi Kadhi - A mouthwatering curry that is sure to make you drool!

During college I used to collect recipes that used to fascinate my imaginary taste buds and this recipe is from that collection. We all love this as, though it is an authentic Sindhi Cuisine, we get the flavours of a medley of SouthIndian recipes. Appa enjoys this as this can be enhanced by the vegetables that we incorporate in it - similar to Sambhar.

Today Amma made this with the vegetables available - Potato, Carrot, Gavar | Cluster Beans and Bhindi | Okra.  Vegetables like Drumstick, Brinjal, Colocassia, French Beans can also be added. Be it as an accompaniment with steaming Rice or Rotis...this tastes simply delicious.

INGREDIENTS

2 medium size Alu | Potato, peeled and cut to bite size
1 medium size Gajar | Carrot, peeled and cut to bite size
8 Bhindi | Okra | Ladies finger, slit vertically and cut to 1 " length
100 gms Gavar | Cluster Beans, cut to 1 " length
4 tblsp Besan | Chick Pea Flour

1/2 tsp Methi | Fenugreek Seeds
1/4 tsp Hing | Asafortida Powder
1/2 tsp Jeera | Cumin Seeds
1/4 tsp Haldi | Turmeric Powder
2 tsp Red Chilli Powder
1 small lemon size Imli | Tamarind extract
2 tsp Green Chillies, finely chopped

1 tsp Adrak | Ginger, finely chopped
6 Kadhi Patta | Curry Leaves
2 tblsp Oil
2 + 4 cups Water
1 tblsp Fresh Dhania | Coriander Leaves, finely chopped
To taste Salt

METHOD

• In a vessel add 2 cups of water and when it comes to boil, add potato, carrot and gavar. Cook till they become tender. Strain and keep aside the cooked vegetables and the stained water.
• In a vessel, add the strained water and add 4 cups water. Keep aside.
• In a pan, heat oil and add jeera and methi. As they begin to crackle, add hing and saute for few seconds.
• Add besan and saute for 5 minutes on medium flame till raw smell of besan disappears and besan becomes aromatic.
• Add the water and stir continuously till the besan get completely mixed, without any lumps. Keep stirring till the water comes to a boil.
• Add adrak, green chillies, kadhi patta, haldi, red chilli powder and imli paste. Mix well.
• Add cooked vegetables and salt and bring the kadhi to a boil.
• Add bhindi and simmer till it is cooked. You can adjust the consistency of the Kadhi as per your taste if required, by adding required water. If adding water, let it come to a boil then switch off the gas.
• Serve Sindhi Kadhi with fresh dhania garnish.
• Serve hot with Jowar Roti, Phulka Roti and Rice.

We relished this lovely Sindhi Kadhi with Phulka Roti and Steamed Rice.

We have used:

1. L G Hing Powder

2. Borges Olive Oil Light

3. Everest Tikhalal Red Chilli Powder

4. Tata Salt Lite

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.