SINDHI KADHI

Updated: Aug 24, 2020


  • 5 TBSP VEGETABLE OIL (USE OIL A SPER YOUR PREFERENCE)

  • CUMIN SEEDS, FENUGREEK SEEDS ,HING

  • GINGER (FINELY CHOPPED)

  • GREEN CHILLIES (FINELY CHOPPED) , CURRY LEAVES

  • BESAN

  • BOILING WATER (AS PER YOUR PREFERENCE OF CONSISTENCY)

  • TURMERIC POWDER

  • RED CHILLI POWDER

  • SALT TO TASTE

  • MIX VEGETABLES – SAUTEED LIGHTLY (USE A MIX OF POTATO, CAULIFLOWER, BEANS/GAVAR, CARROT, DRUMSTICKS PEAS, BRINJAL, OKRA AND PUMPKIN)

  • TAMARIND PASTE (SOAKED IN 1 CUP WATER)

  • JAGGERY

  • CORIANDER (CHOPPED)

INSTRUCTIONS

  • HEAT VEGETABLE OIL IN A PAN .FRY / SAUTE THE VEGGIES IF YOU WISH TO.

  • AGAIN HEAT OIL AND ADD CUMIN SEEDS, FENUGREEK SEEDS, HING, GINGER, GREEN CHILLIES AND CURRY LEAVES 

  •  LET THEM CRACKLE FOR A FEW SECONDS.

  • ADD BESAN SLOWLY AND STIR CONTINUOUSLY. WHILE ADDING BESAN IN THE OIL, ADD IT IN SMALL QUANTITY AND 

  • MIX WELL AFTER EACH ADDITION. THIS WILL MAKE SURE THERE ARE NO LUMPS IN BESAN.

  • FRY ON SLOW FLAME UNTIL BESAN TURNS GOLDEN BROWN IN COLOUR. IT WILL TAKE 10-12 MINUTES.

  • ADD BOILING WATER AND MIX TO FORM A LUMP FREE MIXTURE. KEEP STIRRING CONTINUOUSLY.

  • ADD TURMERIC POWDER, RED CHILLI POWDER, SALT TO TASTE AND ALL THE SAUTEED VEGETABLES.

  • COVER THE PAN AND COOK FOR 8-10 MINUTES UNTIL THE VEGETABLES ARE COOKED.

COOK THE KADHI ON MEDIUM LOW HEAT AND COVERED SO THAT THE VEGETABLES ARE COOKED WELL.

  • ADD TAMARIND WATER AND JAGGERY AND MIX WELL.

  • COOK UNTIL THE CURRY THICKENS.

  • GARNISH WITH FRESH CORIANDER AND SERVE HOT WITH RICE.

NOTES SPECIAL NOTE: THE VEGETABLES ARE WASHED AND SANITIZED AS PER SAFETY STANDARDS, HOWEVER WE WOULD ADVISE YOU TO RINSE THE VEGETABLES ONCE AGAIN BEFORE COOKING. THE SPICES AND INGREDIENTS ARE PROVIDED TO A STANDARD MEASURE, YOU MAY USE THEM BASIS YOUR TASTE PREFERENCE.

FOR RECIPE, FOLLOW LINK: https://youtu.be/YV3UudFxq1Q

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