Sindhi Kadhi (Tarla Dalal’s recipe)
Sindhi cuisine is very nutritious with a predominant use of vegetables in each and every dish. Sindhi kadhi is one such example where all the vegetables are used beautifully to complement each other in taste, colour and texture.
Preparation Time: 10 mins.
Cooking Time: 20 mins.
1/4 cup cluster beans (gavarfali)
1/2 cup potato peeled and cubed
1/4 cup carrot cubes
1/4 cup ladies finger (bhindi), slit into 2 vertically
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon fenugreek (methi) seeds
1/4 teaspoon asafoetida (hing)
4 tablespoon besan (Bengal gram flour)
500 ml water (2 ½ cups) – standard measuring cup of 200 ml capacity
2 teaspoon chopped green chillies
1 teaspoon grated ginger (adrak)
4 to 6 curry leaves (kadi patta)
1/4 teaspoon turmeric powder (haldi)
2 teaspoon chilli powder (or 1 ½ to 2 teaspoon)
1 to 2 tablespoon tamarind (imli) pulp / paste
3 tablespoon oil (or 1 tablespoon)
Salt to taste (Or ¾ teaspoon)
Boil the gavarfali, potato and carrots in 2 cups of water till they are tender. Keep aside, retaining the water (or microwave all the vegetables for 4 minutes 30 seconds on 750 W)
Heat the oil in another pan and add the cumin seeds and fenugreek seeds. When they crackle add the asafoetida.
Add the Bengal gram flour and sauté for 4 to 5 minutes over a medium flame till it is golden brown.
Add 2 1/2 cups of water (500 ml) and bring to a boil.
Add the green chillies, ginger, curry leaves, turmeric powder, chilli powder, tamarind pulp and all the cooked vegetables and salt and bring to a boil. Simmer till the bhindi is cooked.
Serve hot with rice.