Sindhi Kadi


Ingredients

  • oil- 5 tblsp
  • asafoetida (hing) a pinch
  • green chillies - to taste
  • cumin seeds - 1 tsp
  • fenugreek seeds (methi) - 1 tsp
  • gram flour (besan / chane ka atta) - 6 tblsp
  • coriander/cumin powder- 1 tsp
  • turmeric powder (hadli)- a pinch
  • mixed vegetables (carrots, ladyfinger, brinjal, drumsticks, bottle gourd)- 2 cups/200 gms
  • tamarind (imli) pulp - 2 tblsp
  • salt (namak) - to taste
  • coriander leaves (dhania patta) - 2-3 sprigs

How to make Sindhi Kadi :

  • Heat oil in a pan.
  • Add asafoetida and after a few seconds, add the chopped chillies, cumin and fenugreek seeds.
  • Allow them to stop spluttering, then add the gram flour, stirring continuously.
  • Fry it, till the flour becomes brown in colour and aromatic.
  • Add around 5-6 cups (1 lt.) of water, stirring continuously to avoid forming lumps.
  • Cook on a simmering flame for at least 15- 20 minutes and then, bring it to a boil.
  • Stir in the vegetables and the spices.
  • Add the tamarind pulp and cook further, till the vegetables become tender.
  • Add the salt and garnish with chopped coriander.