Sindhi Kadhi Recipe


  • 5 Table Spoons Oil
  • A Pinch Asafoetida (Hing)
  • Green Chillies as per Taste
  • 1 Tea Spoon Cumin (Jeera) Seeds
  • 1 Tea Spoon Fenugreek Seeds (Methi)
  • 6 Table Spoons Gram Flour (Besan)
  • 1 Tea Spoon Coriander or Cumin Powder
  • A Pinch Turmeric Powder (Hadli)
  • 2 Cups/200 gms Mixed Vegetables (Carrots, Ladyfinger, Brinjal, Drumsticks, Bottle Gourd)
  • 2 Table Spoons Tamarind (Imli) Pulp
  • salt as per taste
  • 2 or 3 Springs Coriander Leaves (Dhania Patta)

Preparation Method

  1. Heat oil in a pan.
  2. Add asafoetida and after a few seconds, add the chopped chillies, cumin and fenugreek seeds.
  3. Allow them to stop spluttering, then add the gram flour, stirring continuously.
  4. Fry it, till the flour becomes brown in colour and aromatic.
  5. Add around 5-6 cups (1 lt.) of water, stirring continuously to avoid forming lumps.
  6. Cook on a simmering flame for at least 15- 20 minutes and then, bring it to a boil.
  7. Stir in the vegetables and the spices.
  8. Add the tamarind pulp and cook further, till the vegetables become tender.
  9. Add the salt and garnish with chopped coriander.