sindhikadhi
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Sindhi Kadhi – How To Make Sindhi Kadhi

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Preparation Time: 30-35 Mins

Ingredients:

Vegetables Required:

  • 7-8 Bhindi/Okra/Lady Fingers
  • 6-8 Gawar/Cluster Beans
  • 1 Drumstick (Chopped in 4pcs)
  • 2 Medium Sized Peeled and Chopped Potatoes
  • 5-6 Cauliflower bulbs
  • 1 Tomato Chopped
  • 3-4 Mint Leaves
  • 2 Green Chilies Chopped
  • 2 Medium Arbi Chopped (Taro)
  • 10-15 Curry Leaves

Gravy Ingredients:

  • 1 Tspn Rai (Black Mustard seeds)
  • 1 Tspn Methi Dana (Fenugreek seeds)
  • 1 Tspn Jeera (Cumin Seeds)
  • 1 Tspn of Hing (Asafetida)
  • 1 Tspn of Haldi powder (Turmeric)
  • 1 Tspn of Lal Mirch Powder (Red Chili Powder)
  • Salt as per your taste
  • Add 1 Tspn of Sugar
  • 2-3 Sukhi Lal mirch (Dried Red Chilies)
  • Soak 3-4 Small pcs of Tamarind (Imli) and use its water for cooking
  • 1 Cup of Besan/Gramflour
  • 1.5Ltr of Water

Method:

  • Shallow fry the vegetables except the drumsticks and keep it aside.
  • Use a Sipri/Deep Vessel and add 1 cup of besan/gramflour and keep stirring it while adding the besan
  • Add Chopped green chilies
  • Add the Rai & Jeera & Methi Dhana & Hing to the mixture
  • Add 2-3 Dried Red Chilies (Sukhi Lal Mirch)
  • Add the Curry Leaves and Mix it well
  • Keep stirring the mixture on medium flame till the color changes to slightly brown color
  • Add 1.5Ltrs of Water
  • Add the spices 1 Tspn of Haldi (Turmeric Powder) and 1 Tspn of Lal Mirch (Red Chili Powder)
  • Add the chopped tomato
  • Add the Mint leaves
  • Mix it well
  • Add 1 Tspn of Sugar
  • Add Salt as per your taste
  • Add the fried vegetables and the Drumstick pieces
  • Mix it well
  • Cover the pan for 4-5 mins
  • Remove the lid and add the Tamrind water without the Tamrinds
  • Mix it well
  • Cover the lids for more 4-5 mins
  • Your curry is ready to serve, Shut the flame off and serve it hot with rice

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