Sindhi Kadhi is a curry made by the Sindhi community of India. It’s a vegan curry made using chickpea flour, many vegetables, and mild spices. Serve it with steamed rice and aloo tuk for a comforting meal.
Start by preparing the vegetablesPotato – Wash and peel one small potato and cut it into ½-inch cubes. Soak it in water until ready to use.Carrots – Cut a ½ carrot into ½-inch cubes.Drumsticks – Cut ½ drumsticks into 2-inch pieces.Pumpkin – Cut a small piece of pumpkin into ½-inch cubes.Okra – Cut 3-4 okra into ½-inch pieces.Brinjal – Cut 1-2 small brinjals into ½-inch cubes. Soak them in water until ready to use.
Add the veggies to a pressure cooker along with ½ cup of water and salt. Pressure cook for 2 whistles on high heat.
Remove the cooker from the heat and let the pressure release naturally. Then open the lid.
Notes - You can also cook the vegetables in an instant pot or in a pan over the stovetop.
Make The Kadhi
Heat oil in a large skillet over medium-high heat.
Once the oil is hot, add cumin seeds, fenugreek seeds, asafetida, ginger, green chilies, and curry leaves, and let them crackle for 4-5 seconds.
Reduce the heat to low and add chickpea flour in small increments. Keep stirring continuously while adding the flour to avoid the formation of lumps.
Fry until the flour turns golden brown (2-3 minutes). Stir continuously while frying.
Add tomatoes and cook for a minute.
Slowly add 6 cups of boiling water while stirring continuously using a wire whisk from your other hand. Mix to form a lump-free mixture.
Increase the heat to medium and stir in turmeric powder, Kashmiri red chili powder, and salt.
Cover the pan and cook for 20-25 minutes or until the chickpea flour is cooked and the kadhi has thickened, stirring a few times.
Add the cooked vegetables, tamarind paste, and jaggery and mix well.
Cook for 4-5 minutes.
Temper The Kadhi
Heat ghee in a pan over medium-high heat.
Once the ghee is hot, add mustard seeds, cumin seeds, and asafetida, and let them crackle for 4-5 seconds.
Remove the pan from the heat.
Add red chili powder and immediately pour the tempering over the kadhi. Garnish with chopped cilantro. Serve hot.
If using whole seedless tamarind instead of tamarind paste, then soak 2 small lime-size balls in ½ cup water for 30 minutes. Squeeze and discard the pulp. Add the water to the skillet.