Sindhi kadhi (Sindhi curry) recipe – Vegetables in tangy gram flour gravy

Last evening I cooked for dinner a flavorful and nutritious Sindhi curry, made using brinjal, cluster beans, lady finger, pumpkin, yam, and drumsticks. Of course, you can also use other vegetables you have in the house (carrots, potatoes, green beans, red/yellow pepper, etc).

I didn’t cook much Sindhi dishes but this tangy vegetable in besan flour gravy is one of my family’s favorite and a pleasure for me to cook it. Very easy to make and tasty. Hope you try it and enjoy it!

Step by Step Sindhi Kadhi (Sindhi Curry) Recipe

Start by washing and cutting vegetables into small cubes. I have used brinjal, cluster beans, lady finger, pumpkin, yam, eggplant and drumsticks.

Into a deep pan, boil water and add the vegetables. Let them simmer for 5-7 minutes on medium flame. Once done, keep them aside in the pan covered for 5 minutes, then drain the water and keep vegetables aside into a bowl.

Heat oil in the same pan, add cumin and fenugreek seeds. Once they start sizzle, add ginger, asafetida and curry leaves. Fry for 1 minute on low medium flame.
sindhi curry1 sindhi curry2

Now add 2 tbsp gram flour (besan), stir and saute until it changes colour to golden brown.

Add 3 cups of water slowly and mix well, so that no lumps are formed. Increase the temperature and bring it to boil.
sindhi curry3 sindhi curry4

Once it comes to a boil, lower the flame and add a pinch of turmeric powder, red chilli powder and salt.

Bring the vegetables into the gravy, mix and let it simmer for 10 minutes.
sindhi curry5 sindhi curry6

After 10 minutes add tamarind pulp and let it cook for 5 minutes more.
sindhi curry7

Serve it hot with simple boiled rice or as a soup or, like my husband does, with parathas or chapatis.

You may also like Mixed Vegetables Sambar recipe.

 

Sindhi kadhi (Sindhi curry) recipe - Vegetables in tangy gram flour gravy
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
What you need
  • 3 cups mixed vegetables cut into cubes (I used brinjal, cluster beans, lady finger, pumpkin, yam, and drumsticks);
  • ½ tsp fenugreek seeds;
  • ½ tsp cumin seeds;
  • curry leaves 1 sprig (10-15 leaves);
  • 1 tbsp fresh ginger, grated;
  • pinch of asafetida (hing);
  • 2 tbsp gram flour (besan);
  • pinch of turmeric powder;
  • ½ tsp red chilli powder or as per taste;
  • 1 tsp tamarind pulp;
  • 3 cups water;
  • salt;
  • oil.
Method
  1. Start by washing and cutting vegetables into small cubes. I have used brinjal, cluster beans, lady finger, pumpkin, yam, eggplant and drumsticks.
  2. Into a deep pan, boil water and add the vegetables. Let them simmer for 5-7 minutes on medium flame. Once done, keep them aside in the pan covered for 5 minutes, then drain the water and keep vegetables aside into a bowl.
  3. Heat oil in the same pan, add cumin and fenugreek seeds. Once they start sizzle, add ginger, asafetida and curry leaves. Fry for 1 minute on low medium flame.
  4. Now add 2 tbsp gram flour (besan), stir and saute until it changes colour to golden brown.
  5. Add 3 cups of water slowly and mix well, so that no lumps are formed. Increase the temperature and bring it to boil.
  6. Once it comes to a boil, lower the flame and add a pinch of turmeric powder, red chilli powder and salt.
  7. Bring the vegetables into the gravy, mix and let it simmer for 10 minutes.
  8. After 10 minutes add tamarind pulp and let it cook for 5 minutes more.
  9. Serve it hot with simple boiled rice or as a soup or, like my husband does, with parathas or chapatis.

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hainute bumbac organic bebelusi si copii