Sindhi Kadhi: Recipe by Heena Jhanglani

I wait for those days when Nikita gets Sindhi Kadhi-Bhuga Chawar (Bhuga Chawal) for lunch. It is simply yummilicious and I am grateful to her mom, Heena Jhanglani, for sharing the recipe generously.

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Sindhi Kadhi is a super simple vegetable stew that is loaded with vegetables. I used the vegetables I had at home—okra, drumstick, string beans, and potatoes—and you can also use cauliflower, elephant yam (suran) and tomatoes.

What is unusual about Heena-ji’s recipe is the use of Kokum, which I have not seen in any recipes that I read. However, I have used her recipe for Sindhi Kadhi as she told me because none of her recipes have ever failed me, and it does lend the stew a lovely flavour. I guess, it is her replacement for jaggery that I have seen in some recipes.

Do try the other recipes that Heena-ji has contributed to this blog: Saag Paneer with Palak, Hara Lasun & Hara Pyaaz, Beetroot Tikki | Beetroot Cutlet, and Singhare ke Atta ka Halwa

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How to Make Sindhi Kadhi

Serves: 4

Time: 30 mins

Ingredients:

1. Vegetables
   1. Potato – 1 Medium
   2. String Beans, Gavar – 20
   3. Drumstick – 1 small
   4. Bhindi, Okra – 5 Large
2. Other Ingredients
   1. Besan – 2 tbsp
   2. Dried Kokum – 3 pieces
   3. Tamarind Pulp – 1 tsp
   4. Red Chilli Powder – 1 tsp
   5. Turmeric Powder – 1/2 tsp
   6. Salt to Taste
3. For Tempering:
   1. Oil – 2 tbsp
   2. Mustard Seeds – 1/2 tsp
   3. Cumin Seeds – 1/2 tsp
   4. Fenugreek Seeds – 8 to 10
   5. Curry Leaves – A Few

Method to Make Sindhi Kadhi

1. The Prep
   1. Soak the kokum in 1/4 cup boiling hot water for 10 minutes.
   2. Peel and cut potatoes into 1″ cubes. Put in water till ready to be used.
   3. Cut the gavar into 1″ pieces.
   4. Cut the drumstick into 2″ pieces.
   5. Cut the Bhindi into 1″ pieces.
2. Pre-cooking the Bhindi. You need to do this because raw bhindi cooked in water will be slimy. I do this in parallel, while the rest of the Kadhi is cooking.
   1. In a pan, heat 1 tsp oil.
   2. Add the Bhindi pieces and fry them till they start to change colour.
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   3. Set aside.
3. Making the Sindhi Kadhi
   1. In a pan, over medium flame, heat the remaining oil.
   2. Add the mustard seeds and wait till they crackle.
   3. Add cumin seeds and fenugreek seeds, and stir-fry till the cumin starts to change colour.
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   4. Turn the heat to low.
   5. Add the besan and stir-fry till it starts to change colour to brown. Keep stir-frying as otherwise the besan will burn.
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   6. Turn off the heat.
   7. Immediately, add turmeric and chilli powder, and mix well.  
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   8. While stirring constantly, slowly add 1.5 cups water. Ensure that there are no lumps by stirring constantly as water is added slowly.
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   9. Turn on the flame to medium.
   10. Add the soaked kokum, salt, curry leaves, and all vegetables except the fried bhindi.
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   11. Cover and let the vegetables cook. 
   12. When the vegetables are cooked, add the fried bhindi. To test if vegetables are cooked, cut the potato with the edge of a spoon; it should break but should not get mashed.
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   13. If the Kadhi is thick, add some water.
   14. Let the Sindhi Kadhi simmer for 5 minutes.
   15. Serve hot with Bhuga Chawal (Bhuga Chawaran), Meethi /Sweet Boondi and Alu Tuk.

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Recipe for Sindhi Kadhi

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Sindhi Kadhi

Aruna

This yummy, tangy stew made of vegetables like okra, drumstick, potato, string beans and cauliflower flavoured with tamarind and thickened with besan is comfort food for the Sindhi community.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Accompaniments, Dinner, Lunch

Cuisine Indian, Sindhi

Servings 4 people

Ingredients

  

1x2x3x

Vegetables (See Notes)

• 1 Medium-sized Potato (~100 gms)
• 20 String Beans, Gavar (~20 gms)
• 1 Small Drumstick (~40 gms)
• 5 Large Bhindi, Okra (~40 gms)

Other Ingredients (See Notes)

• 2 tbsp Besan (~15gms)
• 3 pieces Dried Kokum
• 1 tsp Tamarind Pulp
• 1 tsp Red Chilli Powder
• 1/2 tsp Turmeric Powder
• Salt to Taste

For Tempering

• 2 tbsp Oil
• 1/2 tsp Mustard Seeds
• 1/2 tsp Cumin Seeds
• 8 to 10 Fenugreek Seeds
• A Few Curry Leaves

Instructions

 

The Preparations

• Soak the kokum in 1/4 cup boiling hot water for 10 minutes.
• Peel and cut potatoes into 1" cubes. Put in water till ready to be used.
• Cut the gavar into 1" pieces.
• Cut the drumstick into 2" pieces.
• Cut the Bhindi into 1" pieces.

Pre-frying the Bhindi (See Notes)

• In a pan, heat 1 tsp oil.
• Add the Bhindi pieces and fry them till they start to change colour. Set aside.

Making the Sindhi Kadhi

• In a pan, over medium flame, heat the remaining oil.
• Add the mustard seeds and wait till they crackle.
• Add cumin seeds and fenugreek seeds, and stir-fry till the cumin starts to change colour.
• Turn the heat to low.
• Add the besan and stir-fry till it starts to change colour to brown. Keep stir-frying as otherwise the besan will burn.
• Turn off the heat. Immediately, add turmeric and chilli powder, and mix well.
• While stirring constantly, slowly add 1.5 cups water. Ensure that there are no lumps by stirring constantly as water is added slowly.
• Turn on the flame to medium.
• Add soaked kokum, salt, curry leaves, and all the vegetables except the fried bhindi.
• Cover and let the vegetables cook till done. The potato should be cooked yet firm.
• Add the fried bhindi and if you think the Kadhi is thick, add some more .
• Let the Sindhi Kadhi simmer for 5 minutes.
• Serve hot with Bhuga Chawal (Bhuga Chawaran), Meethi /Sweet Boondi and Alu Tuk.

Notes

• You can also use other vegetables like Suran (elephant Yam), Cauliflower, and Carrot.
• You need to fry the Bhindi in advance because otherwise it will make the whole Kadhi slimy.
• You can substitute Kokum with 1/4 tsp Tamarind Paste and 1/4 tsp Jaggery.

Keyword Sindhi Kadhi

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!