A speciality of Sindhi cuisine - The Kadhi is a blend of all vegetables cooked in a besan / gram flour based gravy. Drumstick is an integral part of this recipe, but I had to omit it due to its unavailability. It is best relished with plain steamed rice or jeera rice. This is a simple gravy which is both nutritious and healthy.
It has a bit of sweet and sour taste due to the presence of jaggery and tamarind. Please note - that there is no use of garlic, onion, yoghurt or pakoras in this style of kadhi, compared to kadhis from other Northern regions of India. So please check for a step by step method with pictures to prepare it.
- 1/2 cup besan (Gram flour)
- 4-5 cups hot water
- 4 cups mixed vegetables, chopped
- (eggplant, french beans, pumpkin, Bottle gourd, okra, potato, turnip, yam, etc)
- 2-3 tbsp. oil
- 1/2 tsp. cumin seeds
- 1/2 tsp. mustard seeds
- 1/2 tsp. fenugreek seeds
- 1/4 tsp. asafoetida (hing)
- 1 tsp. ginger. grated
- 1-2 green chilies, chopped
- 1 sprig curry leaves
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. red chili powder
- 1 tsp. tamarind paste
- 1 small piece jaggery / 1 tsp. sugar
- 1 tbsp. coriander leaves
- pinch of red chili flakes (opt)
Keep aside the okra and eggplants and pressure cook the remaining veggies in 2 cups water for 1 whistle.
Heat oil and temper with cumin seeds, mustard seeds and fenugreek seeds. Saute till they stops crackling.
Now add the asafoetida, ginger and green chilies. Saute for a few seconds. Add the besan and continue to fry on low flame till light golden in colour.
Now add remaining water, salt, curry leaves, turmeric powder and red chili powder. Bring it to a boil and then add the okra and the eggplants. Simmer, covered on low flame till they are soft.
Now add the boiled veggies, tamarind paste and jaggery. Continue to simmer till the kadhi gets the desired consistency. Serve, garnished with coriander leaves and chili flakes.
Pressure cook all the veggies (except eggplants & okra) in 2 cups water for
Heat oil and temper with cumin seeds, mustard seeds and fenugreek seeds.
Add ginger, green chilies and asafoetida.
Add the water, salt, turmeric powder, red chili powder and curry leaves.
Add the eggplants and okra. Simmer on low flame till soft.
Add the boiled veggies along with the water, jaggery and tamarind paste.
Serve, garnished with coriander leaves and chili flakes.