How to make Sindhi Kadhi - A speciality of Sindhi cuisine

• Meat

  • 1 Drumstick

• Produce

  • 1 Asafoetida
  • 1 Chilli, red powder
  • 1 Cluster beans
  • 1 Ginger
  • 1 Potatoes
  • 1 Tamarind pulp
  • 1 Tomatoes

• Baking & Spices

  • 1 Fenugreek seeds
  • 1 g Flour
  • 1 Mustard seeds
  • 1 Salt
  • 1 Turmeric, powder

• Oils & Vinegars

  • 1 Oil

• Nuts & Seeds

  • 1 Cumin seeds

• Frozen

  • 1 Curry, leaves

• Other

  • Lady fingers

Found on sanjeevkapoor.com

Ingredients

• Gram Flour
• Lady Fingers
• Drumstick
• Potatoes
• Asafoetida
• Mustard seeds
• Fenugreek seeds (methi dana)
• Cumin seeds
• Curry leaves
• Oil
• Cluster beans (gawar)
• Tomatoes grated
• Turmeric powder
• Red chilli powder
• Salt
• Ginger grated
• Tamarind pulp

Directions

• Heat 2 tbsps oil in a deep non stick pan. Cut drumstick into 1½ inch pieces.
• Cut potato into big cubes. Add asafoetida, mustard seeds, fenugreek seeds, cumin seeds and curry leaves to the pan and sauté till fragrant.
• Add gram flour and mix and sauté till fragrant. Add 1½ cups water and mix till smooth.
• Add another 1½ cups water and mix. Heat 2 tbsps oil in a shallow non stick pan. Add bhindi and guar and sauté.
• Add tomatoes to the gram flour mixture and mix well. Add turmeric powder, red chilli powder and salt and mix well.
• Add drumstick and potatoes and let them cook. Add ginger, bhindi and guar and mix well.
• When the vegetables are cooked, add tamarind pulp and mix well. Cook for 1-2 minutes.
• Serve hot with steamed rice.