Sindhi Kadhi

Sindhi Kadhi is a popular dish from the Sindhi cuisine of India. It is a tangy and flavorful curry made with a combination of vegetables, gram flour (besan), and yogurt. It is typically served with steamed rice or roti.

Ingredients: For Kadhi:

• 1 cup gram flour (besan)
• 1 cup plain yogurt
• 2 cups water
• 1 small onion, finely chopped
• 1 small tomato, finely chopped
• 1/2 cup okra (ladyfinger), chopped into small pieces
• 1/2 cup drumsticks, cut into 2-inch pieces
• 1/4 cup carrots, diced
• 1/4 cup potatoes, diced
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1/2 teaspoon fenugreek seeds (methi seeds)
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 tablespoon tamarind pulp (or lemon juice)
• Salt to taste
• Chopped coriander leaves for garnish

For Tempering:

• 2 tablespoons oil
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 2-3 dried red chilies
• A pinch of asafoetida (hing)

Instructions:

1. In a mixing bowl, combine gram flour (besan), yogurt, and water. Whisk well to make a smooth batter. Set it aside.
2. Heat 2 tablespoons of oil in a large pan or kadai on medium heat.
3. Add cumin seeds, mustard seeds, and fenugreek seeds. Let them splutter.
4. Add chopped onions and sauté until they turn translucent.
5. Add chopped tomatoes and cook until they become soft and mushy.
6. Add turmeric powder, red chili powder, and salt. Mix well and cook the spices for a minute.
7. Add the chopped vegetables (okra, drumsticks, carrots, and potatoes) to the pan. Stir-fry the vegetables for a couple of minutes.
8. Pour the gram flour and yogurt batter into the pan, stirring continuously to avoid any lumps.
9. Bring the kadhi to a gentle boil, stirring occasionally.
10. Reduce the heat to low and let the kadhi simmer for about 20-25 minutes, stirring occasionally. The kadhi will thicken and the flavors will develop.
11. Add tamarind pulp (or lemon juice) and mix well. Adjust the consistency of the kadhi by adding more water if needed.
12. In a separate small pan, heat 2 tablespoons of oil for tempering.
13. Add cumin seeds, mustard seeds, dried red chilies, and asafoetida. Let them splutter.
14. Pour the tempering over the prepared kadhi and mix well.
15. Garnish with chopped coriander leaves.

Your Sindhi Kadhi is now ready to be served. Serve it hot with steamed rice or roti. The tangy and aromatic flavors of the kadhi make it a delightful dish that is enjoyed by many.