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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
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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
1x
2x
3x
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
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