How to make Sindhi Kadhi-SK Khazana -

A Sunday meal in most Sindhi homes – they have it with hot rice, aloo tuk and sweet boondi

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Medium potatoes, Lady fingers

Cuisine : Sindhi

Course : Dals and Kadhis

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You can also find more Dals and Kadhis recipes like Mysore Rasam, Theeyal, Matar ki Kadhi, Palak Kadhi.

Sindhi Kadhi-SK Khazana

Sindhi Kadhi-SK Khazana Recipe Card

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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.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Sindhi Kadhi-SK Khazana Recipe

  • Medium potatoes peeled and cut into medium cubes 2

  • Lady fingers cut into 1 inch pieces 10-12

  • Drumstick cut into 1 inch pieces 1

  • Cluster beans (gavar) cut into 1 inch pieces 3-4

  • Green peas 1/2 cup

  • Oil 4 tablespoons

  • Cumin seeds 1 teaspoon

  • Fennel seeds (saunf) 1/2 teaspoon

  • Curry leaves 12-16

  • Green chillies chopped 2

  • Ginger finely chopped 1/2 tablespoon

  • Gram flour (besan) 1/2 cup

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Red chilli powder /12 teaspoon

  • Medium tomato finely chopped 1

  • Tamarind pulp 2 tablespoons

  • Fresh coriander leaves finely chopped 1 1/2 tablespoons

  • Fresh coriander sprigs for garnish

Method

Step 1

Heat oil in a non-stick pan. Add potatoes and stir-fry till browned. Drain on a plate.

Step 2

Add lady fingers in the same pan and sauté till browned. Drain on the same plate.

Step 3

Transfer the remaining oil into another non-stick pan. Add cumin seeds in the same pan and sauté till seeds change colour. Add fennel seeds, curry leaves, green chillies and ginger, mix and sauté well.

Step 4

Add gram flour and mix well. Add 1 cup water, stir till the mixture thickens. Add 2 cups water and mix well ensuring there are no lumps.

Step 5

Add turmeric powder and salt, mix and bring to a boil. Add drumstick and cluster beans, mix, cover and bring to a boil.

Step 6

Add chilli powder, tomato, green peas and fried vegetables, mix well, cover and bring to a boil and cook till the vegetables are done.

Step 7

Add tamarind pulp and coriander leaves, mix well and simmer for a minute.

Step 8

Garnish with coriander sprig and 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.