Sindhi Kadhi Recipe

Sindhi Kadhi Recipe 

Other Name – VEGETABLES & GRAM-FLOUR STEW FROM SINDH ORIGIN 

I would like to give this recipe’s credit to Mrs. Bajaj from Chandigarh. She owns Sindhi Sweets brand, which is the oldest sweets company of Chandigarh, Punjab. I am consulting their company and during one of the project meetings, I got a chance to have lunch with the entire family where I tasted it. The tastes were divine. I requested her for the recipe and she graciously agreed not just to share the recipe, rather cooked it in her kitchen with me. Now we make it at our home very frequently and it’s our son’s favourite too.

INGREDIENTS:

1. Refined Oil – 60 gms
2. Gram Flour – 40 gms
3. Cumin Seeds – 5 gms
4. Fenugreek Seeds – 6 gms
5. Small Mustard – 5 gms
6. Turmeric – 2 gms
7. Red Chili Powder – 2 gms
8. Water – 1.5 kg
9. Green Chilies – 15 gms 3-4 Whole Chilies
10. Salt – 25 gms
11. Beans – 60 gms Cleaned & Cut into 1 Inch Length
12. Carrot – 60 gms Cleaned & Cut into 1 Inch Length
13. Colocasia (Arbi) – 60 gms 1.2 Inch Length Sauteed in Oil
14. Lotus Stem – 100 gms
15. Lady Finger – 60 gms 2 Inch Length sauteed in Oil
16. Potato – 100 gms Peeled & Cut into 1 1/2 Inch Piece
17. Green Peas – 100 gms
18. Apple Gourd (Tinda) – 60 gms Peeled & Cut into 1 1/2 Inch Piece
19. Tomatoes – 300 gms Medium Tomatoes & Cut into Quarters
20. Tamarind with Seeds – 40 gms Soaked, Seeds Removed from Pulp
21. Garcinia (Kokum) – 10 gms Soaked & Strained
22. Green Coriander – 5 gms Cleaned & Chopped

SERVING TIP:

Sindhi Kadhi is always enjoyed with rice & tastes best when served with
turmeric rice.

PREPARATION METHOD:

1. Heat the oil in a deep vessel on medium high heat.
2. After the oil is heated, reduce flame to low & add besan.
3. Lightly roast besan to get light brown colour.
4. Before besan is completely cooked, add cumin, fenugreek & mustard seeds to it.
5. When besan & seeds are roasted, add turmeric & red chili powder.
6. Give a stir & immediately add water.
7. When the boil comes, add green chilies, salt and all the vegetables except sauteed lady finger.
8. In the middle of simmering process, add tomatoes. (Total cooking time is 45 mins, so add tomatoes after 20 mins from the starting time)
9. Now add lady finger (just 15 minutes before the completion of dish)
10. Add tamarind pulp & soaked kokum. (approx. after 45-50 minutes from the starting time)
11. Now turn off the flame & add coriander leaves.
12. Serve hot immediately.

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