Tuesday, September 30, 2014

SINDHI KADHI



Ingredients:
Besan ............. 1/2 cup
Methi seeds .... 1 tbsp.
Cumin seeds .... 1 tbsp.
Asafoetida ....... 1/4 tsp.
Turmeric powder ... 1 tsp.
Chilli powder ........... 1-2 tsp.
Green chillies .......... 3-4 chopped
Ginger paste............ 1 tbsp.
Curry leaves ........... 1 sprig
Potatoes ................. 5-6 (small) peel and cut into halves
Carrots ................... 1 peel and cut into round pieces
Beans .................... cut into 1 inch pieces
Drumsticks ......... scrape and cut into 2 inch pieces
Bhindi.................... 8-10 Slit them and half fry.
Tamarind juice ....... 5-6 tbsp
Sugar .................... 1 tbsp. (or) Jaggery
Salt ...to taste
Oil.
Coriander


Method:
1. Heat 5-6 tbsp. oil and add the methi and cumin seeds. When they splutter add the asafoetida, ginger and curry leaves. Stir it and then add the besan.
2. Fry it for 5 minutes on low flame till you get a nice aroma.
3. Now add enough water and keep stirring to avoid lumps.( remember that the kadhi has to simmer for almost 1 hour and add water accordingly)
4. Add all the vegetables except bhindi. Add the salt, sugar, chillies, turmeric powder and tamarind juice.
5. Simmer it till the kadhi is thick and the vegetables are done. Usually it has to boil for at least for 45 minutes to 1 hour. Finally add the fried bhindi and coriander leaves.
(Serve with plain rice)

2 comments:

  1. Very interesting recipe as this kadhi does not use yogurt. Good for people who are lactose intolerant. I like the idea of adding so many varieties of vegetables to the kadhi.

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  2. I was just thinking what Mina wrote that Kadhi has no yoghurt in it, How interesting I will book mark and try this unusual type of Kadhi.

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