Sindhi Kadhi
Loaded with the goodness of vegetables, this Sindhi kadhi is sure to make your meals more delicious with its spicy, tangy taste
Sindhi Kadhi Recipe by Chef Rakhee Vaswani
Cuisine

- Indian

Serves

- 4

Cooking Time

-45-50 Min

Difficulty

- Medium

Preparation Time

- 10 Min

INGREDIENTS

  • For Sindhi Kadhi 2 to 3 tsp oil
  • 2 to 3 tbsp cumin seeds
  • 1 tsp fenugreek seeds
  • 8 to 10 curry leaves
  • 1 tbsp asafoetida
  • 1 tbsp black mustard seeds
  • 1 tbsp chopped ginger
  • 7 to 8 tbsp gram flour
  • 1 tbsp chopped green chillies
  • 1 tsp red chilli powder
  • ½ tsp turmeric powder
  • Salt to taste
  • Water as required
  • 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 to 3 tbsp tamarind pulp
  • coriander
  • For Serving
  • Sweet boondi
  • Rice.

HOW TO PREPARE SINDHI KADHI

  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, chopped tomatoes, chopped carrots, chopped yams, cluster beans, chopped potato, fried lady finger, Cook for 45 mins and add soaked tamarind pulp, chopped coriander leaves.
  3. 3

    Serve with sweet boondi and rice.
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Rakhee Vaswani

Chef

Her wanderlust has led Chef Rakhee Vaswani to collect memories from all over the world and that is reflected in her recipes, which she has meticulously adapted for the Indian kitchen. She set up the state-of-the-art Palate Culinary Studio. When she isn’t busy teaching Vaswani is busy hosting food shows.

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