Some recipes are remembered not just for their taste, but for the way they bring together what's in season.
Sindhi Kadhi is a beautiful example of that, colourful, wholesome and full of flavours that have stood the test of time.
Is this a regular at your home?
Recipe:
Ingredients
2 medium potatoes, peeled and cut into ½ inch pieces
2 drumsticks, stringed and cut into 2-inch pieces
8-10 cluster beans, stringed
8-10 ladies’ fingers (bhindi), stemmed
3 tbsps oil
1 tsp mustard seeds
1 tsp cumin seeds
½ tsp fenugreek seeds
½ tsp asafoetida (hing)
2-3 tbsps gram flour (besan)
2-3 green chillies, slit
½ tsp red chilli powder
¼ tsp turmeric powder
1 cup tomato puree
Salt to taste
2 tbsps tamarind pulp
Fresh coriander sprig for garnish
Steamed rice for serving
Method
1. Heat 2 tbsps oil in a pan. Add mustard seeds and once they start to splutter, add cumin seeds, fenugreek seeds, asafoetida and mix well.
2. Add gram flour and saute till golden brown.
3. Add 3 cups water and once the mixture comes to a boil, add potatoes, drumsticks, cluster beans, green chillies, red chilli powder, turmeric powder, tomato puree and salt and mix well. Cover and cook on medium heat for 10-15 minutes.
4. Heat remaining oil in a shallow nonstick pan. Add ladies’ fingers and saute for 5-6 minutes.
5. Add this to kadhi, add tamarind pulp and mix well. Cook for 2-3 minutes. Transfer in a serving bowl, garnish with coriander sprig and serve hot with steamed rice.
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