Sindhi Kadhi (Veggies Cooked In Gram Flour Based Gravy)

 

          A specialty of Sindhi cuisine - This classic Kadhi is a blend of all vegetables cooked in a gram flour based gravy. It is best relished with steamed rice or jeera rice. This is a simple gravy which is both nutritious and healthy.

         Please note -  that there is no use of garlic, onion, yoghurt or pakoras in this style of kadhi, compared to kadhis from other Northern regions of India. So check out the step by step pictorial recipe to prepare it.

          Drumstick is an integral part of this recipe, however, I had to omit it due to its unavailability. It has a bit of sweet and sour taste due to the presence of jaggery and tamarind. However, here again I had to omit jaggery as I wanted to keep it diabetic friendly.

• 1/2 cup Gram flour (besan)
• 4 cups water
• 3-4 cups chopped vegetables (eggplant, French beans, bottle gourd, okra, cauliflower & turnip
• 2 tbsp. oil
• 1 dry red chili, broken
• 1/2 tsp. cumin seeds
• 1/2 tsp. mustard seeds
• 1/4 tsp. fenugreek seeds
• 1/4 tsp. asafoetida (hing)
• 1 tsp. ginger. grated
• 2 green chilies, chopped
• 1 sprig curry leaves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 2 tbsp. tamarind pulp
• 1 tbsp. coriander leaves, chopped

          Keep aside the okra and eggplants and pressure cook the remaining veggies in 1 cup water for 1 whistle.

          Heat oil in a pan and temper with dry red chili, cumin seeds, mustard seeds, asafoetida and fenugreek seeds. Sauté till it stops crackling.

          Now add ginger, curry leaves and green chilies. Sauté for a minute. Add the gram flour and continue to fry on low flame till light golden in colour.

          Add remaining water, salt, turmeric powder and red chili powder. Bring it to a boil and then add the okra and eggplants. Simmer, covered on low flame till they are tender.

          Now add the boiled veggies and tamarind pulp. Continue to simmer till the kadhi gets the desired consistency. Garnish with coriander leaves and serve with steamed rice or jeera rice. 

                          Heat oil & temper with dry red chili, cumin seeds, mustard seeds, 

                          asafoetida and fenugreek seeds. Sauté till they stops crackling.

                                Add ginger, curry leaves & green chilies. Sauté for a minute. 

Add the gram flour & fry on low flame till light golden in colour.

                          Add remaining water, salt, turmeric powder & red chili powder. 

                          Bring it to a boil.

                      Add the okra and eggplants. Simmer, covered, on low flame till tender.

                                    Add the boiled veggies,

                           & tamarind pulp. Simmer till the kadhi gets the desired consistency. 

                                      Garnish with coriander leaves.

                                  Serve with steamed rice or jeera rice.