Thursday, December 5, 2013

Sindhi Kadhi

I learnt this recipe from my husband's aunt who visited us over the summer. It was totally new and unusual to me. My idea of kadhi was always buttermilk based, but this one has no buttermilk, but a tangy tomato-gram flour based gravy. Also love the addition of all kinds of veggies. This time I used okra, guvar beans and cauliflower (as done by maami); next time I will be adding more (like carrots, potatoes etc.). The one change I made was to sauté the veggies instead of deep frying them.

Here's how I made Sindhi Kadhi:

Prep the veggies by cutting the okra into 1 inch long trin strips, the guvar beans also into 1 inch long pieces and the cauliflower into flowerets.

Shallow fry each separately in abt 2 tsp oil till lightly browned and almost done.

Take 2 tbsp. oil in a non-stick pan. Fry 1/4 cup gram flour in it on medium low heat stirring occasionally until lightly browned and very fragrant, about 15-20 mins.

Slowly add up to 1 cup water. Keep stirring constantly to break up lumps as they form.

Add puree of 1 tomato (abt 1/2 cup). Continue stirring.

Add the seasonings - salt, red chilli pwd, coriander pwd all per taste. Add 1 tsp tamarind paste and 2 tsp jaggery (gul). Add more water if needed to get desired consistency. Bring to a boil, stirring all the time.
Just before serving, add the prepped veggies and let boil once more.
Serve hot with roti or rice.

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