Sindhi Kadi

MADE OF

Cumin, Fenugreek seed, Curry leaves, Bengal gram, Neutral Oil , Turmeric ,Asafoetida

Red chilli, Degi mirch, Tamarind, Jaggery, Sugar , Iodised salt

BEST WITH

Rice, Chapati

RECIPE

Ingredients

Serves 4

• Ginger 2 tsp

• Green Chilli slit 2 nos 

• Potatoes 3 nos cut into chunks

• Small brinjal  4 nos

• Lady finger 10 nos top & tail, slit lengthwise

• Cluster Beans ½ cup

• Cauliflower ½ cup

• Neutral Oil 3 tbsp

• Water 900 ml

• Tomatoes puree 2 nos 

• Salt to taste

Method

1. Add 200 ml of water to  100 grams of the Sindhi Kadi masala and set aside

2.  Add a tablespoon of oil to a frying pan over a medium heat. Shallow fry Lady finger and brinjal and set aside

3. Heat oil in a heavy bottom saucepan over a medium heat. Add the green chillies and the ginger and fry for a minute. Then add the tomato puree and cook for 5 minutes. 

4. Turn the heat to a low setting and add the Sindhi Kadi paste and stir continuously to make sure there are no lumps. Add 500 mls of water a little at a time and mix well. Once the kadhi comes to a boil add cauliflower, cluster beans & potatoes, cover & cook the kadhi for 10-12 mins over medium low flame. Add another 200 mls of water to thin out the kadhi a bit more and simmer for 5 minutes on a low heat. Stir half way through making sure it does stick to the bottom of the pan. Add the lady finger, brinjal and boiled potatoes. Simmer for 2 minutes. Garnish with fresh coriander. Serve warm with rice and papad