Kadhi is yet another most common side dish which is made in almost every Indian kitchen and liked by most. The usual Kadhi is made of Yogurt and Besan (Gram flour) also it has many variations e.g. Saadi (Plain) Kadhi, Kadhi Pakoda, Mutter Kadhi, Bathua Kadhi etc.Sindhi Kadhi, on the other hand, uses Imli (Tamarind) paste or Amchur (dry mango) powder instead of yogurt for the tangy flavour. This popular Sindhi recipe has a unique flavourful taste thanks to the mix of roasted besan, assorted vegetables and spices. You can add as many vegetables as you like e.g. Cauliflower, Drumstick etc. It is generally served with rice and/or roti/chapati. Alternatively, it can also be used as a soup. So, go ahead and try this fantastic variation of Kadhi and add a new option to your dining table.
Ingredients:
- ½ Cup- Gram flour (Besan)
- 1- Medium sized Potato (Aloo)
- 2- Tomatoes (Tamatar)
- 6 to 8- Okra/ Ladyfingers (Bhindi)
- 6 to 8- Green Beans
- 2 to 3- Small sized Eggplant (Chaukor Kate hue Baingan)
- ½ inch- Grated Ginger (kisi Hui Adrak)
- 1- Medium sized Onion (optional)
- 1½ teaspoons- Red Chilli powder (Lal Mirch powder)
- 1 teaspoon- Turmeric powder (Haldi)
- 1½ tablespoons- Coriander powder (Dhaniya powder)
- 1 table spoon- Cumin powder (Jeera powder)
- 2 teaspoons- Mustard seeds (Rai)
- ½ teaspoon- Fenugreek seeds (Methi Dana)
- 1 pinch- Asafoetida (Hing)
- 1½ tablespoon- Dry mango powder (Aamchur) or 1 table spoon- tamarind paste ( Imli paste)
- Dry red chilli (Sukhi Mirchi)
- Salt (as per taste)
- ¼ cup- oil
- 5 to 6 Cups- Water
Method:
- First of all Wash/ Clean vegetables.
- Cut potatoes and eggplants into small dices, slice okra into half and then chop into ½ inch pieces, chop beans into ½ inch pieces, slice onions lengthwise and chop tomatoes into small pieces. Keep chopped vegetables aside for later use.
- Heat oil in a pressure cooker.
- Splutter fenugreek seeds and mustard seeds into oil.
- Add gram flour and stir continuously on low heat till it roast and colour changes to light brown (Do not overcook).
- Add dry red chilli (whole), turmeric powder, red chilli powder, salt and dry mango powder/tamarind paste and roast this masala mix for a minute on low heat. Then slowly add water and keep stirring to avoid lumps. (Consistency should be running)
- Let it boil for 2-3 minutes on medium-high heat and then add all the chopped vegetables and mix well.
- Pressure cook for a whistle. Leave it on low heat for 2-3 minutes and then turn off the heat. Once the pressure of the cooker releases, open the lid of the pressure cooker and transfer in a serving bowl and garnish with fresh coriander.
- Serve hot with rice and chapati as a side dish or enjoy it as soup.
