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Ingredient
Sindhi Kadhi (Sindhi style Besan Kadhi) π₯°
Introduce
Chef :
Jyoti Prakash AssudaniSindhi Kadhi (Sindhi style Besan Kadhi) π₯°
#FM
#week2
#sindhikadi
Yummy and tasty Sindhi style Besan curry π.
Ingredient
Food ration :
3-4 servingsCooking time :
1 hour
1 1/2 tsp
refined oil
3 tbsp
gram flour (besan)
1 tsp
fenugreek (methi) seeds
1 1/2 tsp
turmeric (haldi) powder
3 litre
water
2
Potatoes
500 gms
tomatoes
6-7
okra (bhindi)
as per taste
salt
as required
Oil (for frying)
1/2 tsp
mustard seeds
1 1/2 tsp
cumin
2 tsp
(jeera)2
2 tbsp
red chilli powder2
few sprigs
coriander leaves (dhania patta), chopped
Cooking instructions
* Step 1
Put refined oil in a deep vessel/ kadai Once hot, shallow fry gram flour until golden brown. Do this on a very low flame for about 15 minutes. Add the fenugreek seeds just as it starts to change colour.
* Step 2
Once it is golden brown, add turmeric powder and after a few seconds add all the water to it. With the water add cubed potatoes as they take longest to cook; let it all come to a boil. Then reduce the flame to medium.
* Step 3
PurΓ©e the tomatoes and add to the vessel / Kadai Let the kadhi simmer away on a low flame for an hour.
* Step 4
In the meanwhile, heat water in another small pot. Chop drum sticks into three-inch pieces and lotus stem into one-inch pieces. Parboil these and keep them aside.
* Step 5
Also, heat the oil for frying after parboiling is done. Deep fry cauliflower florets, colocasia and okra till golden brown. While frying add some salt to the veggies.
* Step 6
After the kadhi has simmered for an hour, add parboiled lotus stem and drum sticks to it. After another 10 minutes add the fried cauliflower, colocasia and okra together.
* Step 7
Now strain the thick tamarind water which was soaked two hours back. Add this to the kadhi and simmer for another 10 minutes.
* Step 8
For tempering, heat the oil in a tempering or small frying pan.
* Step 9
To the hot oil add mustard seeds, curry leaves, cumin seeds and red chilli powder and add this tempering to the kadhi.
* Step 10
Garnish with coriander leaves and serve hot kadhi with rice π jeera rice or steamed rice.
Note: if there is a photo you can click to enlarge it
Tag
refined oil
gram flour (besan)
Fenugreek / Methi Seeds
Turmeric Haldi powder
water
potatoes
tomatoes
Drum stick (optional)
long or 2 small piece lotus stem (optional)
big or 2 small cauliflower200 gms colocasia (arbi)
Okra / Bhindi
Salt
Tamarind (imli) soaked in 1 cup warm water for 25 minutes
Oil for frying
mustard seeds
Curry leaves (kari patta)
cumin
(jeera)2
red chilli powder2
coriander leaves (dhania patta), chopped
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