Sindhi Kadhi - SK Khazana

Ingredients list for Sindhi Kadhi - SK Khazana

• 2 Medium potatoes peeled, cut into ½ inch cubes and soaked in water
• 10-12 Ladyfingers cut into 1 inch pieces
• 1 Medium drumstick peeled and cut into 1 inch pieces
• 3-4 Cluster beans cut into 1 inch pieces
• 2 Medium tomatoes finely chopped
• 2 tablespoons Green peas blanched
• 2-3 tablespoons Oil
• 1 teaspoon Cumin seeds
• 1/2 teaspoon Fennel seeds
• 10-12 Curry leaves
• 1 inch Ginger finely chopped
• 2-3 tablespoons Gram flour (besan)
• 2 Green chillies chopped
• to taste Salt
• 1/2 teaspoon Turmeric powder
• 1/2 teaspoon Red chilli powder
• 1 1/2 tablespoons Tamarind pulp
• 1 tablespoon Fresh coriander leaves chopped
• to garnish Fresh coriander sprig
• to serve Steamed rice

Method

1. Heat oil in a deep non-stick pan, add potatoes and mix well. Cover and cook till they turn a light golden. Drain on absorbent paper.
2. Add ladyfingers to the same pan and sauté till browned. Drain on an absorbent paper.
3. Add cumin seeds, fennel seeds, curry leaves and ginger to the oil remaining in the pan, mix and sauté till the seeds change colour.
4. Add gram flour, mix well and sauté for 2 minutes. Add 1 cup of water and mix well to avoid any lumps. Add another 1-2 cups of water and mix well. Add drumsticks and cluster beans and mix well. Let the mixture come to a boil.
5. Add green chillies and salt and mix well. Add sufficient water and mix well and let it come to a boil. Add turmeric powder and mix, cover and cook for 3-4 minutes on medium heat.
6. Add tomatoes and mix well. Cook for 2-3 minutes. Add green peas and mix well. Add red chilli powder and tamarind pulp, mix well, cover and cook for 2 minutes on medium heat.
7. Add the fried potatoes, ladyfingers and mix well. Cover and cook on low heat for 4-5 minutes.
8. Add coriander leaves, mix well, cover and cook on medium heat for 3-4 minutes.
9. Transfer into a serving bowl, garnish with a coriander sprig and serve hot with steamed rice.