Sindhi Kadhi Recipe

Summary

Preparation Time10 MinCooking Time40 Min
Ready In50 MinDifficulty LevelMedium
Servings6Cuisine
CourseMethod
DishVegetarian

Ingredients

 Besan100 Gram
 Ghee1⁄2 Cup (8 tbs) (For Frying)
 Turmeric3 Teaspoon
 Methi2 Teaspoon
 White cumin1 Tablespoon
 Dry mango pieces6
 Tamarind60 Gram
 Green chilies6
 Drumstick120 Gram
 Cauliflower150 Gram
 Potatoes150 Gram
 Brinjal150 Gram
 Kukum30 Gram
 Water10 Cup (160 tbs)
 Mint leaves To Taste
 Coriander leaves2 Teaspoon, chopped
 Ghee1 Teaspoon (For Frying)
 Fenugreek1
 Cumin1 Teaspoon
 Mustard seeds2 Teaspoon
 Bhein/Kamal kakri150 Gram
 Peas60 Gram

Directions

GETTING READY
1 In different bowls, soak kukum, tamarind and dry mango pieces separately.

MAKING
2 In a pan, heat the ghee.
3 Add in besan and fry until light brown, stirring constantly.
4 Add in water, turmeric, salt and big pieces of bhein.
5 In a separate pan, fry methi and white cumin seeds in ghee until light brown.
6 Combine with the besan and cook for about 10 minutes, stirring continuously.
7 Add in the peas, brinjal, cauliflower ,drumsticks, chopped green chillies, 4 whole chillies and potatoes.
8 Cook gently until tender.
9 Add in chopped coriander leaves, mint leaves, kukum, tamarind pulp, dry mango pieces and cook for a few minutes.
10 In a pan, heat ghee and add in the mustard seeds.
11 Fry lightly and add to the prepared kadhi.

SERVING
12 Excellent, served with rice.
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