This post is also available in: Hindi
Kadhi is one of Sindhi cuisines traditional and authentic recipe. A must-have for all weddings, family get-togethers, parties and Sunday lunches. It involves stir frying the besan to a deep aromatic stage and adding as many vegetables as one likes, be it potatoes, lady's fingers, cluster beans, cauliflower florets, capsicums, brinjals, carrots etc. Generally, the souring agent added is tamarind paste or tomatoes. Serve it piping hot with rice, sweet boondi, and deeply fried aloo tuuk.
- 30 grams Besan
- 30 ml Oil
- 1 medium-sized Potato (cubed)
- 20 grams Cauliflower Florets (cut into smaller pieces)
- 8 Cluster Beans (stringed and chopped into 1 inch pieces)
- 8 Lady's Finger (washed, dried and slit vertically with top and tails cut off)
- 1 Green Chilli (chopped)
- ½ teaspoon Red Chilli Powder
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- ¼ teaspoon Methi Dana
- 1 pinch Hing
- 1 teaspoon Tamarind Paste
- 10 Curry Leaves
- 1 tablespoon Fresh Coriander Leaves (chopped)
- Water as needed
Assemble all the ingredients and keep handy as they are to be added in sequence without the besan getting burnt while cooking.
Shallow fry the bhindis and keep aside.
Boil the cauliflower florets for 5 minutes and then drain. Keep aside until further use.
Place a heavy and thick-bottomed pan on low heat.
Add the oil and let it heat a little.
Put in the mustard seeds, cumin seeds, methi dana and the curry leaves.
Just as they start to splutter, add the besan.
Stir-fry it continuously for about 15 to 20 minutes till the besan turns deep, dark golden brown and gives out aroma.
Season with the salt, red chilli powder, hing, turmeric powder and the green chilli.
Within few seconds, quickly add about 4 to 5 glasses of water.
The besan will splutter so use a long handle ladle to stir it well.
Add the potatoes and the cluster beans.
Cover and simmer till they are almost cooked.
The cooking time will depend on the quantity of the vegetables added.
Later on add the fried lady's fingers and the cauliflower florets.
Keep on simmering with partial cover for 15 minutes more or till all the vegetables are cooked completely.
If needed, add more water at any point to adjust the consistency preferred and the quantity.
Shut off the flame and add the tamarind paste.
Whisk it well in the kadhi.
Garnish with the coriander leaves and serve hot with boiled rice.
Aloo tuuk and sweet boondi are also traditionally served with Kadhi-Chawal.
Double or triple the ingredients quantity to get bigger batch.
The besan should not burn at any stage of frying, so it needs constant stirring.