Sindhi Kadhi

I had this at a restaurant well known for the Sindhi cuisine. For me, kadhi has always been a yoghurt based gravy and this one had none.  It was tangy and tasty.  A search online led me to Sindhi Rasoi  and the chickpea flour based gravy with a whole lot of vegetables turned out delicious.  Just what you should have with a bowl of rice.  And surprisingly while it may not be the traditional accompaniment, it was good with roti too. Also, as Alka states, this is a dish that can be made in large quantities, ideal when you have guests.

Ingredients

Cluster beans - few - cut digit size
Potatoes - 2 - in cubes
Ladies finger ( okra) - finger length - 8-9 - slit and fry in a little oil
Drumstick - 1-2 nos - digit size
Cauliflower florets - few
Bottle gourd - - few pieces

Gram flour (besan) - 2 tbsp
Mustard - 1/2 tsp
Fenugreek (methi) seeds - 1/4 tsp
Cumin (jeera) - 1 tsp
Curry leaves - few
Green chilies - 2-3 nos
Ginger - a small piece
Tomatoes - 2-3 nos ( grated)
Tamarind paste - 1 tbsp
Chili powder - 1/2 tsp
Turmeric - 1/2 tsp
Salt to taste
Oil - 2 tbsp

In a pressure cooker * heat a little oil add curry leaves, mustard, cumin, fenugreek seeds.  Allow the mustard to splutter

Add gram flour and cook on low flame with constant stirring, as the flour turns brown, do not burn, add chili powder, grated tomatoes, keep mixing. Add water if required at this stage.

Add turmeric powder, ginger, green chilies and salt.  Close the cooker .  Let it come to full pressure and then simmer for ten minutes under pressure.

Allow to cool.  Open the cooker.  Add all vegetables except the okra and once again bring to full pressure and take off heat.

Now add the fried okra and tamarind paste.  Simmer for a few minutes till raw taste is gone.

Garnish with coriander and serve with hot rice.


*This can also be made in a thick bottomed pan