SINDHI KADHI

• 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