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