Sindhi Kadhi
Photo by Vinita Punjabi
Ingredients
- ¼ cup cluster beans (gavarfali)
- ½ cup cubed potato
- ¼ cup cubed carrot
- 6 cups water
- ½ tsp cumin (jeera) seeds
- ½ tsp fenugreek (methi) seeds
- ¼ tsp asafoetida (hing)
- 4 tbsp Bengal gram flour (besan)
- 2 tsp chopped green chillies
- 1 tsp grated ginger
- 4-6 curry leaves
- ¼ tsp turmeric (haldi) powder
- 2 tsp red chilli powder
- 1-2 tbsp tamarind (imli) pulp
- ¼ cup ladies’ fingers (bhindi), slit vertically into 2
- Unrefined salt to taste
Method
Cook the beans, potatoes and carrots in 2 cups of water until tender. Keep aside, retaining the water. Heat a pan and add the cumin seeds and fenugreek seeds. When they crackle, add the asafoetida. Add Bengal gram flour and sauté for 4 to 5 minutes on medium heat, until golden brown. Add 4 cups of water and bring to a boil. Add the green chillies, ginger, curry leaves, turmeric powder, chilli powder, tamarind pulp, all the cooked vegetables, ladies’ finger, salt and bring to a boil. Simmer until the ladies’ fingers are cooked. Serve hot with rice.
Serves 4