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Sindhi Kadhi

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Ingredients
  Besan 100 Gram
  Ghee 1⁄2 Cup (8 tbs) (For Frying)
  Turmeric 3 Teaspoon
  Methi 2 Teaspoon
  White cumin 1 Tablespoon
  Dry mango pieces 6
  Tamarind 60 Gram
  Green chilies 6
  Drumstick 120 Gram
  Cauliflower 150 Gram
  Potatoes 150 Gram
  Brinjal 150 Gram
  Kukum 30 Gram
  Water 10 Cup (160 tbs)
  Mint leaves To Taste
  Coriander leaves 2 Teaspoon, chopped
  Ghee 1 Teaspoon (For Frying)
  Fenugreek 1
  Cumin 1 Teaspoon
  Mustard seeds 2 Teaspoon
  Bhein/Kamal kakri 150 Gram
  Peas 60 Gram
Directions

GETTING READY
1 In different bowls, soak kukum, tamarind and dry mango pieces separately.

MAKING
2 In a pan, heat the ghee.
3 Add in besan and fry until light brown, stirring constantly.
4 Add in water, turmeric, salt and big pieces of bhein.
5 In a separate pan, fry methi and white cumin seeds in ghee until light brown.
6 Combine with the besan and cook for about 10 minutes, stirring continuously.
7 Add in the peas, brinjal, cauliflower ,drumsticks, chopped green chillies, 4 whole chillies and potatoes.
8 Cook gently until tender.
9 Add in chopped coriander leaves, mint leaves, kukum, tamarind pulp, dry mango pieces and cook for a few minutes.
10 In a pan, heat ghee and add in the mustard seeds.
11 Fry lightly and add to the prepared kadhi.

SERVING
12 Excellent, served with rice.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Simmering
Dish: 
Curry
Restriction: 
Vegetarian
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
6

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