This tangy besan based kadhi with loads of vegetables was an instant hit at home , kids thought they were eating sambar actually and they happily hogged up the veggies too , and I was in no hurry to enlighten them otherwise ! This is the first time I have made Sindhi Kadhi and we all loved it . This recipe is from many net recipes so credit to all !
5 Heaped Tablespoons Besan / Gram Flour.
1.5 Teaspoons Jeera.
1/4 Teaspoon Methe Seeds.
2-3 Sprigs Curry Putta.
Dot of Hing.
Dried Red Chilies .
1 Tablespoon Ginger Chopped small.
4 Large Tomatoes Chopped .
Salt To Taste.
1 Teaspoon Haldi.
Chili Powder To Taste.
1/2 Cup Tamarind Pulp - add slow and keep tasting .
I used an assorted of Vegetables.
200 Grams Gwar / Cluster Beans - String and cut into 1/2 " size.
6-7 Drum Sticks - Cut 1".
4 Potatoes - Peel , cube , boil in just enough water , retain water.Set aside for later use.
1 Small Head Gobi - Cut florets.
2 Carrots - Peel , cut 1/4 "
15 Bhindi - Cut off ends , saute till done in a little oil , set aside for later use.
Heat oil , add methe seeds then jeera and hing . Once done remove from heat , add besan and stir constantly to lightly saute , return to low heat , saute till color changes but make sure nothing burns ! Now add haldi , chilies , ginger and tomatoes , saute another 3-4 minutes.
Slowly keep adding in hot water , you want to ensure there are no lumps . Once all water is added , bring to a boil and tip in all uncooked vegetables, simmer till vegetables are done , then add in potatoes including the water and sauteed bhindi. At this stage introduce imli / tamarind , keep tasting and adding till you get the desired sour.Bring to a final boil , adjust salt and chilies and there you are with a delicious bowlful of Sindhi Kadhi which we ate with rice.
Note , water as per your requirements as to how much Kadhi / curry you want . I added close to 2.5 liters and it was good for 8 people.
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