How to make Sindhi Kadhi - A Sindhi recipe from Chef Ranveer Brar
One of the most popular Sindhi dishes, the Kadhi is prepared with vegetables that beautifully
compliment each other in taste, colour and texture. Much like its North-Indian counterpart, Sindhi Kadhi and Aloo Tuk paired with rice make for an ultimate comfort meal.
Preparation Time: 15 Minutes
Cooking Time: 25 Minutes
Serves: 4
Course: Main
INGREDIENTS
1 tbsp gram flour / besan
• 2 cups water
• 2-3 tbsp peanut oil
• ½ tsp asafoetida
• ½ tsp fenugreek seeds / methi seeds
• 2 red chillies
• Few curry leaves
• 10-12 cluster beans / gawar (1-inch long pieces)
• 1 medium-sized carrot (diced)
• 10-12 small okra (head and tail removed)
• 3-4 small eggplants (cut into wedges with head intact)
• 1 large drumstick (stringed and cut into 2-inch long pieces)
• ½ tsp turmeric powder
• 1 tbsp red chilli powder
• 2 tbsp split pigeon pea / toovar dal (cooked)
• 1 tbsp tamarind pulp
• 1 tbsp fresh coriander (chopped)
• Salt as required
PROCESS
Heat a heavy bottom pan on medium flame and roast the besan for
5-6 minutes or till it releases a nice aroma. Let it cool to room temperature.
• Add 2 cups of water to the roasted besan. Whisk well till there are no
lumps. Keep it aside.
• Now heat the oil in a medium pot. Add asafoetida, fenugreek seeds
and stir till fragrant.
• Add red chillies and curry leaves and let them splutter.
• Add all the vegetables and stir-fry for few minutes. Add turmeric powder,
red chilli powder and mix well.
• Add prepared besan mixture and let it cook for 5-8 minutes on a
medium flame.
• Mix in cooked toovar dal, salt, tamarind pulp and stir well. Let it simmer
for 15 minutes.
• Turn off the flame and finish it off with fresh coriander.
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compliment each other in taste, colour and texture. Much like its North-Indian counterpart, Sindhi Kadhi and Aloo Tuk paired with rice make for an ultimate comfort meal.
Preparation Time: 15 Minutes
Cooking Time: 25 Minutes
Serves: 4
Course: Main
INGREDIENTS
1 tbsp gram flour / besan
• 2 cups water
• 2-3 tbsp peanut oil
• ½ tsp asafoetida
• ½ tsp fenugreek seeds / methi seeds
• 2 red chillies
• Few curry leaves
• 10-12 cluster beans / gawar (1-inch long pieces)
• 1 medium-sized carrot (diced)
• 10-12 small okra (head and tail removed)
• 3-4 small eggplants (cut into wedges with head intact)
• 1 large drumstick (stringed and cut into 2-inch long pieces)
• ½ tsp turmeric powder
• 1 tbsp red chilli powder
• 2 tbsp split pigeon pea / toovar dal (cooked)
• 1 tbsp tamarind pulp
• 1 tbsp fresh coriander (chopped)
• Salt as required
PROCESS
Heat a heavy bottom pan on medium flame and roast the besan for
5-6 minutes or till it releases a nice aroma. Let it cool to room temperature.
• Add 2 cups of water to the roasted besan. Whisk well till there are no
lumps. Keep it aside.
• Now heat the oil in a medium pot. Add asafoetida, fenugreek seeds
and stir till fragrant.
• Add red chillies and curry leaves and let them splutter.
• Add all the vegetables and stir-fry for few minutes. Add turmeric powder,
red chilli powder and mix well.
• Add prepared besan mixture and let it cook for 5-8 minutes on a
medium flame.
• Mix in cooked toovar dal, salt, tamarind pulp and stir well. Let it simmer
for 15 minutes.
• Turn off the flame and finish it off with fresh coriander.
Follow Home Centre India on:
Instagram - http://bit.ly/2JHUSQj
Facebook - http://bit.ly/2HF6e5n
Twitter - http://bit.ly/2X4KUM1
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