Sindhi Kadhi Recipe

Ingredients:

• 1 cup gram flour (besan)
• 2 tablespoons tamarind pulp
• 2 cups mixed vegetables (such as potatoes, carrots, okra, drumsticks)
• 1 onion, sliced
• 1 tomato, chopped
• 1/2 cup yogurt
• 2 tablespoons mustard oil or vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1/2 teaspoon fenugreek seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon asafoetida (hing)
• Salt, to taste
• Fresh coriander leaves, chopped, for garnishing

Instructions:

1. Heat mustard oil or vegetable oil in a large pot over medium heat.
2. Add cumin seeds, mustard seeds, and fenugreek seeds. Let them splutter.
3. Add sliced onions and sauté until they turn golden brown.
4. Add chopped tomatoes and cook until they are soft and mushy.
5. In a bowl, whisk together gram flour, yogurt, turmeric powder, red chili powder, coriander powder, and salt until smooth.
6. Gradually add the gram flour-yogurt mixture to the pot while stirring continuously to prevent lumps from forming.
7. Add tamarind pulp and mix well.
8. Add mixed vegetables to the pot and mix until they are coated with the kadhi mixture.
9. Add enough water to cover the vegetables and bring the kadhi to a gentle simmer.
10. Cover the pot and cook for 20-25 minutes, or until the vegetables are tender and the kadhi has thickened.
11. In a separate small pan, heat a little oil and add asafoetida (hing). Pour this tempering over the kadhi and mix well.
12. Garnish the Sindhi Kadhi with freshly chopped coriander leaves.
13. Serve the hot and tangy Sindhi Kadhi with steamed rice or roti.

Enjoy the delicious and comforting flavors of homemade Sindhi Kadhi!