Sindhi Kadhi
Sindhi Kadhi is a tangy and flavorful traditional curry from the Sindhi cuisine, made with gram flour and assorted vegetables, simmered in a spiced yogurt-based gravy and tempered with mustard seeds and curry leaves.
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Ingredients
- 100 gBesan (gram flour)
- 200 mlSour yogurt (curd)
- 300 gMixed vegetables (drumsticks, carrots, potatoes, beans)
cut into 2-inch pieces
- 1 mediumOnion
finely chopped
- 1 mediumTomato
finely chopped
- 1 pieceGreen chili
slit
- 1 tspMustard seeds
- 10 leavesCurry leaves
- 0 ½ tspFenugreek seeds
- 0 ¼ tspAsafoetida (hing)
- 1 pieceDry red chili
- 0 ½ tspTurmeric powder
- 1 tspSalt
- 0 ½ tspSugar
optional
- 1 literWater
- 2 tbspCooking oil
Instructions
In a large bowl, whisk together the besan (gram flour) and sour yogurt until smooth and free of lumps. Set aside.
Heat oil in a deep pan or kadhai over medium heat. Add mustard seeds and let them splutter.
Add fenugreek seeds, dry red chili, curry leaves, and asafoetida. Sauté for about 30 seconds until fragrant.
Add finely chopped onions and green chili to the pan. Cook until onions turn translucent, about 4-5 minutes.
Add chopped tomatoes and cook until they soften and oil begins to separate, about 5 minutes.
Add the mixed vegetables and turmeric powder. Stir well to coat the vegetables.
Pour in 1 liter of water and bring the mixture to a boil. Reduce heat to medium-low and simmer the vegetables for 15-20 minutes or until tender.
Give the besan-yogurt mixture a quick stir and slowly add it to the simmering vegetables, stirring continuously to prevent lumps.
Cook the kadhi on low-medium heat, stirring occasionally, for another 15-20 minutes until thickened to a gravy consistency.
Add salt and sugar (if using), stir well, and adjust seasoning as needed.
Turn off the heat and let the kadhi rest for a few minutes before serving.
