Why recepie famous for?
Sindhi Kadhi is the most popular dish among all the Sindhi recipes. Unlike kadhis from other regions this has no curd added to it. The besan is roasted or fried in oil until it gives out a nice aroma. Then the water is added along with assorted vegetables and tempering.It cooks for about an hour on low flame until you get the desired consistency and the vegetables are done. We serve this with rice and malpuras or sweet boondi along with this kadhi.
Ingredients
Besan ............. 1/2 cupMethi seeds .... 1 tbsp.
Cumin seeds .... 1 tbsp.
Asafoetida ....... 1/4 tsp.
Turmeric powder ... 1 tsp.
Chilli powder ........... 1-2 tsp.
Green chillies .......... 3-4 chopped
Ginger paste............ 1 tbsp.
Curry leaves ........... 1 sprig
Potatoes ................. 5-6 (small) peel and cut into halves
Carrots ................... 1 peel and cut into round pieces
Beans .................... cut into 1 inch pieces
Drumsticks ......... scrape and cut into 2 inch pieces
Bhindi.................... 8-10 Slit them and half fry.
Tamarind juice ....... 5-6 tbsp
Sugar .................... 1 tbsp. (or) Jaggery
Salt ...to taste
Oil.
Coriander
Instructions
1,Heat 5-6 tbsp. oil and add the methi and cumin seeds.2. When they splutter add the asafoetida, ginger and curry leaves.
3. Stir it and then add the besan. Fry it for 5 minutes on low flame till you get a nice aroma.
4. Now add enough water and keep stirring to avoid lumps.( remember that the kadhi has to simmer for almost 1 hour and add water accordingly)
5. Add all the vegetables except bhindi. Add the salt, sugar, chillies, turmeric powder and tamarind juice.
6. Simmer it till the kadhi is thick and the vegetables are done. Usually it has to boil for at least for 45 minutes to 1 hour. Finally add the fried bhindi and coriander leaves.
(Serve with plain rice)
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