Authentic sindhi kadhi

AUTHENTIC TRADITIONA SINDHI KADHI CHAWAL

BY DISHA LAHORI

Kadhi Chaawaran or Sindhi Kadhi with rice is the most favorite dish of majority of Sindhis.

 Sindhi kadhi recipe is made from gavarfali, potatoes, drumstick, bhindi, little besan and Indian spices .It  is a tangy accompaniment that tastes marvellous with steamed rice.

*Besan kadhi is loaded with good bacteria, which is healthy for the gut. It helps in maintaining gut flora and improves nutrient absorption. All this, in turn, helps in improving the digestion. *Kadhi is rich in magnesium, which relaxes your muscles and helps in maintaining heart health.

INGREDIENTS [ Serves 6 ]

• Gram flour / besan – ½  cup
• Oil – 3 – 4 tbsp
• Cumin seeds – 1 tsp
• Mustard seeds – 1 tsp
• Fenugreek seeds – 1 tsp
• Curry leaves – few
• Turmeric pwdr – ½  tsp
• Chilli pwdr – 1  tbsp or as per taste
• Tomato fine puree – 3 tomatoes
• Finely Grated /minced ginger – 1 tbsp.
• Green chilli – 1 chopped
• Tamarind thick pulp – 2 tbsp OR Kokum phool [ Lonavala kokum ] – 7 to 8  
• Salt as per taste
• Water – 2 litres
• Mixed veg – 4 cup [ ladyfinger , potato , gavar , drumstick ,cauliflower ,carrot ,bottle gourd ]
• Oil – 1 tsp
• Oil to stir fry the ladies finger
• Coriander leaves for garnish

PREPARATION

1. Soak kokum phool  in hot water for 30 mins OR  soak lemon size tamarind in ¼ cup hot water and extract thick pulp . Kokum phool are easily available in Sindhi grocery shops or try online .
2. Don’t use konkan kokum it changes the colour and taste.
3. Chop the veges as shown in the video .
4. Stir fry or shallow fry ladies finger  for 2 – 3 mins , drain and keep aside .

METHOD  –  https://youtu.be/vWh4Tg1fW5g

Heat 3 or 4 tbsp oil in a deep pan .

Add methi dana and let it crackle .* It should not burn.

Add besan and stir fry on medium flame till golden light brown

Add chilli pwdr + turmeric and mix well .

Add the tomato puree + salt .

Stir and cook on medium flame .

Keep stirring till it forms a lump and oil separates .

Start adding water , little by little . [ 2 litres ]

Let it roll boil .

Once it starts boiling ,add ginger + curry leaves + green chilli  mix.

Now add the veges , except ladies finger .

Cover the pan and cook on medium low flame until the veges are cooked.

Mine took 20 mins .

Add the fried ladies finger and mix.

Finally add the soaked kokum phool or tamarind pulp  and give a mix

Cook for 2 or 3 mins

*Adjust salt if required .

Finally give it a tempering of 1 tsp oil with rai an jeera .

Pour the tadka and off the flame.

Garnish with coriander leaves .

We served with basmati rice and sweet boondi or boondi ladoo .

NOTES

1. You have to cook on low flame.
2. Brinjal, radish, ,suran  can also be added.
3. VARIATION – You can also add ¼ cup of tuvar dal + tomato by pressure cooking it and blending it to a fine paste and add it while adding the veges.
4. Adjust water as per the consistency you want, it should not be very watery or thick, it should be of flowing consistency.
5. If the kadhi is very thick ,adjust by  adding  hot water .
6. You can also add whole red chilli while tempering .

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