Authentic Sindhi Kadhi Chawal - Assorted Vegetables Cooked in Roasted Gram Flour

How to make Sindhi Kadhi | Authentic Sindhi Mixed Vegetables Gram Flour Curry Recipe with step by step photos...

Hello Friends,

Today I'm going to share one more authentic recipe from the Sindhi Cuisine. I believe this is my one of the most confident food preparations as immense love for this combo.. Sharing recipe with step by step photos...

Also refer - one minute video of this recipe...

Sindhi Kadhi is basically a thick, spicy and tangy gram flour based curry cooked with mixed veggies. It is mainly served with steamed rice, double fried potatoes - tukh patata, papad and sweet boondi It is one of the most popular and religiously cooked Sunday meals in Sindhi houses. 

Some questions and answers related to this recipe..

Which vegetables are best suited for the Sindhi Kadhi?

The best suited vegetables for Sindhi Kadhi are Okra (Bhindi), Cauliflower, drumstick (Singhi - Saijan Ki Phali), Gavar (cluster beans), potatoes and tomatoes.. Tinda (apple gourd) also goes well in this Kadhi, but as seasonal in nature, so added as and when available. 

Why you have added cumin and mustard seeds tadka lastly in this recipe?

A very good question, indeed. I have seen many recipes which go with adding Cumin seeds, Methi seeds and Mustard seeds initially.. I believe that should be avoided as we are starting to roast gram flour in the same oil and adding them initially makes it burnt and bitter in taste, so that should be avoided..

Why okra's are fried in your recipe?

Bhindi's are high in fiber, and has mucilaginous consistency when cooked in curry / water based recipes which results in slimy or gooey texture when cooked.  Hence, It is advisable to add Bhindi aka okra stir fried or shallow fried.

Which vegetable is strictly excluded or say a big no to Sindhi Kadhi recipe?

Brinjals - eggplant should be excluded..  The main reason is, it affects the curry taste and at times make your curry bitter, plus other important reason Sindhi Kadhi is prepared on many auspicious occasions in Sindhi homes, and eggplant is not considered Sattvic, so that's why skipped..

Any special instructions for this recipe?

Yes.. As we are going to add hot water after gram flour is nicely roasted.. Take very good care in pouring water.. Use steel saucepan, with handle for pouring hot water. 

Why to pour hot water?

Well, this is the best way to make Sindhi Kadhi as maintaining the same temperature throughout the recipe works great for this recipe and your curry will maintain the same consistency till the last drop.

My Sindhi Kadhi turns into undesirable thickness! What to do?

Well, if gram flour is not roasted properly then that kadhi gets undesirable thickness.. Plus adding hot water add magic and help you to maintain required Kadhi consistency till the last drop..

Why tamarind extract is added lastly in this recipe?

Adding the tamarind extract initially may affect the vegetable cooking process, hence that's why added when vegetables are nicely cooked.

How long we need to roast gram flour?

You need to roast gram flour on medium to high flame for 5-7 minutes with good concentration till the color changes to golden brown and good aroma is released.. Please don't switch your focus to any other work, when roasting gram flour, as few seconds shift will spoil your recipe..

☑️Let's get started - Recipe details 

• Preparation time 12-15 minutes 
• Cooking time 35-40 minutes (slow cooking) 
• Cuisine - Sindhi - India 
• Type-  Main Course - Veg curry
• Servings - 5 people 

◾Ingredients needed 

• 4 -5 tbsp / ½ cup gram flour
• 10-15 okra - Bhindi - ladies fingers
• Handful of cluster beans - gavar
• 50 -70 grams cauliflower 
• 2 medium size potatoes 
• 2 drumstick - Singhi - Sahjan (Saijan) Ki Phali
• 1-2 tinda - apple gourd (optional) 
• 5-6 Tomatoes 
• Handful of curry leaves
• Handful of coriander leaves
• 3-4 green chillies or as desired 
• Tamarind extract as desired or use lemon size ball 
• 1 tsp turmeric powder
• 1 tsp red chilli powder 
• Salt to taste
• 3-4 tbsp cooking oil 
• 600-800 ml hot water or as desired 

◾For tadka

• 1 tsp cooking oil 
• 1 tsp cumin seeds
• ½ tsp mustard seeds
• ¼ tsp methi seeds
• A pinch of asafoetida
• ⅓ tsp red chilly powder

Method 

✔️Step 1 Mise en place - vegetable cutting 

◾Bhindi - Okra - wash - dry - cut the top and tail - slice them lengthwise - without breaking it in half.

◾Drumstick - peel - cut into 3 inch pieces

◾Potatoes - cut into quarters (don't peel the skin - just rinse them very nicely)

◾Tomatoes - finely chopped

◾Cauliflower - cut into small florets

◾Cluster beans (gavar) - Trim the edges and cut into 2-3 inch pieces.

◾Coriander leaves - finely chopped 

◾Soak Tamarind in hot water and extract juice

✔️Step 2 stir fry okra

◾Heat oil in a pan, add okra and stir fry for 3-5 minutes or until nicely cooked. Remove and place it on a plate. Keep it aside until called for. 

✔️Step 3 Kadhi preparation 

◾Heat oil in a thick bottomed saucepan. Add gram flour, roast it on medium to high flame until till becomes aromatic and light brown in color. 

◾Now add the hot water. Mix it all well. We need 600-800 ml hot water. Keep stirring it. Allow it to boil.

◾Add turmeric powder, red chilly powder and salt to taste and bring it to a boil.

◾Add tomatoes, curry leaves and green chillies. Mix it all well.. Cook it for 2-3 minutes.

◾Then add all the chopped vegetables i.e. cauliflower, potatoes, drumsticks and cluster beans. Simmer and cook it for 15-20 minutes until vegetables are 85-90% cooked. Then add shallow fried okra. Cook it again on slow flame until done.

◾Lastly add tamarind extract and garnish it with coriander leaves. Switch off the gas stove. Finally, give Tadka of cumin seeds, mustard seeds, asafoetida and a pinch of red chilly powder. 

◾Serve it hot with steamed rice.