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How to make Sindhi Kadhi - A speciality of Sindhi cuisine.

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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
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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 Lemon Rasam, Sindhi Kadhi, Methiwali Dal, Mixed Vegetable Milakootal .

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Sindhi Kadhi Recipe Card

Sindhi Kadhi
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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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.