Sindhi Kadhi By Rakhee Vaswani

Sindhi Kadhi

Loaded with the goodness of vegetables, this Sindhi kadhi is sure to make your meals more delicious with its spicy, tangy taste. Chef Rakhee Vaswani shares a recipe that will make you drool.
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Serves

3

Cooking Time

45-50 Min

Meal Type

curry

Preparation Time

10 Min

Difficulty

Medium

Rate This Recipe9

INGREDIENTS

  • 2 - 3 tsp oil
  • 2 - 3 tbsp cumin seeds
  • 1 tsp fenugreek seeds
  • 8 - 10 curry leaves
  • 1 tbsp asafoetida
  • 1 tbsp black mustard seeds
  • 1 tbsp chopped ginger
  • 7 - 8 tbsp gram flour
  • 1 tbsp chopped green chillies
  • 1 tsp red chilli powder
  • ½ tsp turmeric powder
  • salt
  • water
  • 1 cup chopped tomatoes
  • ½ cup chopped carrots
  • ½ cup chopped yams
  • ½ cup chopped cluster beans
  • 1 chopped potato
  • ½ cup fried lady finger
  • 2 - 3 tbsp tamarind pulp
  • coriander
  • for serving: sweet boondi
  • rice

PREPARATION

  1. 1

    In a pan take oil, add cumin seeds, fenugreek seeds, curry leaves, asafoetida, black mustard seeds, chopped ginger, gram flour and stir it well.
  2. 2

    Add chopped green chillies, red chilli powder, turmeric powder, water as required.
  3. 3

    Add chopped tomatoes, chopped carrots, chopped yams, cluster beans, chopped potato, fried lady finger and give it a good mix.
  4. 4

    Cook for the kadhi for 45 minutes and add tamarind pulp, chopped coriander leaves and mix well.
  5. 5

    Serve with sweet boondi and rice.
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