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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.
Sindhi Kadhi Recipe by Chef Rakhee Vaswani
Cuisine

- Indian

Serves

- 3-4

Cooking Time

-45-50 Min

Difficulty

- Medium

Preparation Time

- 10 Min

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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 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 - 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
  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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