Sindhi Kadhi
Serves 420 mins prep30 mins cook
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
What you need

cinnamon stick

tbsp tamarind pulp

tsp turmeric

tsp fenugreek seeds
tbsp jaggery
red chili

salt

tbsp coriander powder
tbsp oil

cup water

cilantro leaves

curry leaves

in ginger
Instructions
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.View original recipe
