Timeless Sindhi Kadhi
A classic Sunday meal in a Sindhi household must include Kadhi-Chawal. If this is accompanied by Aloo Tuk and Sweet Boondi, a siesta is guaranteed! The trick to getting a robust flavor in the Kadhi is in roasting the Besan (roasted bengal gram flour) well—almost to the point that you would roast it for Besan Laddoos!
- 4 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ½ teaspoon fenugreek seeds
- 8-10 curry leaves
- 2 green chilies, slit lengthways
- ½ inch ginger, julienned
- 1 and ½ cups mixed vegetables (Okra, pumpkin, drumstick, potatoes, eggplant, etc.), cubed or cut into 2 –inch lengths
- 4 tablespoons tamarind water
- 2 tablespoons Besan (roasted bengal gram flour)
- 3 tablespoons fresh tomato puree
- 2 teaspoons coriander seed powder
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- Salt to taste
- Heat the oil in a heavy bottomed pan. Fry the vegetables with a pinch of salt until half-done. Remove.
- In the same pan, add mustard seeds, cumin seeds, fenugreek seeds, curry leaves, ginger, chili and asafetida, and saute until fragrant.
- Now add the Besan and roast well until pinkish brown in color and very fragrant.
- Now add the tomato puree and whisk it in, making sure there are no lumps.
- Return the vegetables to the pan and add about a liter of water. Add the turmeric and red chili powders, salt, and tamarind.
- Bring the kadhi to a good boil and simmer for 5-6 minutes until the vegetables are done and the kadhi has thickened.
- Serve with hot rice!