This gram flour based sindhi kadhi is the typical soul-soothing Sunday lunch in most
Sindhi households.
Full of hearty vegetables and warm flavours this simple recipe will remind you of pampering
grandmas and simpler times.
To make this dish, start by heating oil in a large saucepan on medium heat
Put in some asofoetida and let it sizzle
Then add in some fenugreek seeds which when toasted gently release a strong and pungent flavour
Then add some mustard seeds and cumin seeds to add some warmth.
To help intensify the flavour, you may even crush the cumin seeds
Finally add some coriander seeds. When crushed, they release a citrusy flavour.
When the seeds begin to crackle and sputter, add in an inch of grated ginger, slit green
chillies and a sprig of curry leaves
Stir and cook the mixture for a minute or so
When the aromas of the chillies and ginger start to release, add in the gram flour
The gram flour will slowly mix with the oil and spices and start to become lumpy.
Ensure that you constantly stir the mixture to avoid too many lumps
Cook the flour for a 1-2 minutes until the colour begins to change.
Then begin adding water, a little at a time, while continuously stirring to get rid of the lumps.
Keep adding water and stirring the mixture until it has a runny consistency
Then increase the heat
If you see small floury bits coming to the surface at this point, don't worry, those
will dissolve once the curry has been simmered
Once you have that smooth mixture add in your
vegetables, starting with Grated tomatoes.
Some individuals add more tomatoes to their sindhi kadhi for a thicker tomato base
Next, peel and chop some potatoes. Cut them into medium sized pieces to allow them to cook quickly.
If you cut your potatoes earlier own, put them in a bowl of cool water to prevent them from turning brown
Using your hands, remove the heads of the cluster beans, and then break them into 1 inch pieces
Try to use thinner cluster beans as they tend to have more flavour
Cluster beans, also known as Guar or Gavar are a powerhouse of nutrition
Slit your Okra lengthwise, all the way through and then chop them into small 1-inch pieces
Chop the heads off and discard them
Okra is a rich source of fibre
Finally, chop your drumsticks into 2-3 inch long pieces
Drumsticks help make your bones stronger and are a natural anti-biotic
They also help reduce diabetes and aide in digestion
Feel free to use any other vegetables that you like
Now its time for your masalas to go in
Add in some turmeric powder, chilli powder and salt.
You may add more or less chilli powder, depending on your tolerance for spice
Be careful not to add too much turmeric powder, as it can adversely affect the colour and flavour.
Add tamarind pulp to help lend a little acidity to this dish
It deepens the flavour of the curry.
Kokum or limejuice can be used as a substitute
Give the curry a good stir and let it come to a boil
Once the curry starts boiling
Reduce heat to medium high and cover the pan
Now let the curry simmer for half an hour or until the vegetables are cooked through.
If you feel your curry is too thick then add more water
But remember to also add salt to balance it out
Check to see if your potatoes are cooked.
If it cuts easily, they are cooked and your curry is ready!!
Once your vegetables are cooked through, you are ready to serve!
Traditionally eaten with Aloo Tuks, your Sindhi Kadhi
fresh from the Glamrs Kitchen, is ready to enjoy!
Thank you for watching!
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