| Recipe Name:
Sindhi Kadhi |
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| Category:
Indian |
Sub Category:
Vegetarian |
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| Prep Time |
Cook Time |
Serves |
| 15 mins |
20 mins |
2 |
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Ingredients: |
| Oil |
|
1 tbsp |
| Asafoetida (hing) |
|
1 pinch |
| green chillies to taste |
| Cumin seeds |
|
1/2 tbsp |
| Fenugreek seeds (methi) |
|
1/2 tsp |
| Gram flour (besan) |
|
3 tbsp |
| Coriander/cumin powder |
|
1/2 tsp |
| Turmeric powder (hadli) |
|
1 pinch |
| Mixed vegetables (carrots, lady finger, brinjal, drumsticks, potato) |
|
100 g |
| Tamarind pulp (imli) |
|
1 tbsp |
| salt to taste |
| Coriander leaves |
|
1 sprig |
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Method: |
- Heat oil in a pan.
- Add asafoetida and after a few seconds, add the chopped chillies, cumin and fenugreek seeds.
- Allow them to stop spluttering, and then add the gram flour, stirring continuously.
- Fry it, till the flour becomes brown in colour and aromatic.
- Add around 5-6 cups of water, stirring continuously to avoid forming lumps.
- Cook on a simmering flame for at least 15- 20 minutes and then, bring it to a boil.
- Stir in the vegetables and the spices.
- Add the tamarind pulp and cook further, till the vegetables become tender.
- Add the salt and garnish with chopped coriander.
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