How to make Sindhi Kadhi - A speciality of Sindhi cuisine.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Gram Flour, Lady Fingers
Cuisine : Sindhi
Course : Dals and Kadhis
Sindhi Kadhi Recipe Card
Sindhi cuisine is delightful, and those who have had a taste of it will know that there is a great deal of flavour and spice in this cuisine. This does not mean that all food in Sindhi cuisine is spicy, as there are plenty of sweet dishes in it to.
Sindhi cuisine is a result of many influences - Baluchistan touches the border of Sindh and so does Punjab – so there is bound to be an immigration of ideas! It goes without saying that pre-partition played an immense role in making Sindhi cuisine what it is today. As Sindh was once part of India, Indian foods have had a large influence is shaping Sindhi cuisine. The spicy and aromatic features of Sindhi and Indian meals are similar. Sindhi cuisine refers to the cuisine of the Sindhis from Sindh, Pakistan and India.
Combinations of dishes are also important in Sindhi cuisine. Over the years the best ones have lasted and are repeatedly presented together.
For more recipes related to Sindhi Kadhi checkout Gujarati Kadhi, Punjabi Pakorewali Kadhi, Besan Ke Shahi Gatte, Vadya Cha Kalvan . You can also find more Dals and Kadhis recipes like Dal Dhokli, Kolamba, Khattu Mag, Peanut Curry.
Prep Time : 11-15 minutes
Cook time : Cooking Time
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Sindhi Kadhi Recipe
Gram Flour 4 teaspoons
Lady Fingers 8-10
Drumstick 1
Potatoes 2 medium
Asafoetida 1/4 teaspoon
Mustard seeds 1/2 teaspoon
Fenugreek seeds (methi dana) 1/4 teaspoon
Cumin seeds 1/2 teaspoon
Curry leaves 8-10
Oil 4 tablespoons
Cluster beans (gawar) 10-12
Tomatoes grated 2 medium
Turmeric powder 1/4 teaspoon
Red chilli powder 1/2 teaspoon
Salt to taste
Ginger grated 1 teaspoon
Tamarind pulp 1 teaspoon
Method
Step 1
Heat 2 tbsps oil in a deep non stick pan. Cut drumstick into 1½ inch pieces.
Step 2
Cut potato into big cubes. Add asafoetida, mustard seeds, fenugreek seeds, cumin seeds and curry leaves to the pan and sauté till fragrant.
Step 3
Add gram flour and mix and sauté till fragrant. Add 1½ cups water and mix till smooth.
Step 4
Add another 1½ cups water and mix. Heat 2 tbsps oil in a shallow non stick pan. Add bhindi and guar and sauté.
Step 5
Add tomatoes to the gram flour mixture and mix well. Add turmeric powder, red chilli powder and salt and mix well.
Step 6
Add drumstick and potatoes and let them cook. Add ginger, bhindi and guar and mix well.
Step 7
When the vegetables are cooked, add tamarind pulp and mix well. Cook for 1-2 minutes.
Step 8
Serve hot with steamed rice.
