Sindhi Kadhi
Serves 4
20 mins prep
30 mins cook
50 mins total
This vegan Indian curry features a delightful combination of sweet, tangy, and spicy flavors, made with colorful vegetables that create a feast for the eyes and taste buds. Sindhi Kadhi is a forgiving dish that can be prepared with any veggies on hand, enjoyed on its own or with plain rice. It's a nutritious comfort food that's cherished by families.
0 servings
1: Cut the okra into rounds and stir-fry in 1 tbsp oil over medium heat until they are tender and slightly crisp. Set aside. 2: Grind all ingredients under 'Paste' and keep aside. 3: Heat oil in a wok, add fenugreek seeds, cumin seeds, asafetida, red chili, and curry leaves, and stir for a few seconds. 4: Add the prepared paste and sauté for 2 minutes. 5: Add besan (gram flour) in enough water and whisk well avoiding lumps. Add this to the wok, along with the rest of the water, and let it come to a boil. 6: Add the spices, salt, and the veggies (except okra). 7: After the Kadhi comes to a boil, cover, lower the heat, and simmer for 8-10 minutes until the veggies are tender. 8: Add okra, tamarind, and jaggery and let it simmer for 5 minutes. 9: Serve hot with rice or as a soup.
