Besan Ki Sindhi Kadhi | Sindhi Kadhi Recipe
Besan ki Sindhi Kadhi is a sautéed gram flour curry that is simmered along with assorted vegetables, herbs and spices. Finally for a sweet sour mild kick, add tamarind pulp, a pinch of kokum, and jaggery.
Ingredients
For Kadhi
- 1/3 cup gramflour besan
- ½ tsp fenugreek seeds methi dana
- 1 tsp cumin seeds jeera
- 8-10 curry leaves
- 2 pcs medium tomatoes chopped or blended
- ½ inch ginger
- 2-3 pcs green chilies
- Walnut sized tamarind
- 3-4 pcs kokum washed and soaked for 10 minutes
- ½ tsp asafoetida hing
- Salt to taste
- 1 tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp red chili powder
- 1 tsp jaggery powder
- Water
- 3-4 Oil plus more for frying vegetables
- A few sprigs of chopped coriander leaves for garnish
Veggies for Vakhar
- 1 medium potato cut into pieces
- 1 small piece of elephant yam suran/zimikand cut into pieces
- 7-8 lady fingers bhindi slit
- A small handful of green peas
- 1-2 drumsticks saijan ki phalli cut into pieces
- 1 small carrot gaajar cut into pieces
- A few French beans or long beans chawli phalli or cluster beans guar cut into pieces
Instructions
Blending tomatoes (optional step)
- Blend tomatoes, ginger and green chilies to make a puree.
Preparing Vegetables (Vakhar)
- Fry ladyfingers and elephant foot yam until three fourth done.
- Parboil the drumsticks for two minutes. Drain water and keep aside.
Making the Kadhi
- Heat oil in a heavy bottom pot. To this, add fenugreek seeds, followed by cumin seeds. Let them splutter.
- When they crackle, add curry leaves. Then add asafoetida to it.
- Thereafter add gram flour and sauté. Keep stirring continuously.
- The gram flour will change its colour. Keep the flame on low to medium.
- Fry the gram flour until light brown in colour. You need to keep an watchful eye.
- When the desired colour is achieved. add around 2-3 cups of water. The kadhi will thicken slightly upon cooking.
- Now to the kadhi , add turmeric powder, salt, coriander powder, and red chili powder
- Let the kadhi come to a boil. Then add potatoes, and carrots. Leave the kadhi to simmer for a few minutes. Thereafter add the French beans
- Furthermore, add the tomato puree into which we had added ginger, and green chilies.
- Let the kadhi simmer.
- As the kadhi is simmering, add a slurry of gram flour and water. This is an optional step.
- Cover halfway and let kadhi simmer.
- Then add fresh green peas and let it cook in the simmering kadhi. Add drumsticks and elephant foot yam.
- Meanwhile, you may add some more water to the kadhi to adjust its consistency. Continue to simmer.
- Check the doneness of potato with a knife. Then add fried ladyfingers and kokum. Also add some tamarind pulp.
- Thereafter let the kadhi simmer on low to medium flame. Taste to check spices and adjust accordingly.
- Lastly add jaggery for a sweet sour kick.
- Garnish with coriander leaves.
- Serve hot kadhi with rice and sweet boondi
Notes
- Most importantly, the gram flour must be roasted on low to medium heat so that it gradually turns to light brown. If the gram flour turns too dark or is too light, in either case the kadhi will not have a good taste.
- A combination of veggies for the Vakhar greatly enhances the taste of Kadhi. So do not omit the Vakhar.
- Add the vegetables to the kadhi in such an order that all are cooked. That is why potatoes and carrots are added first. Lastly add the fried vegetables in the end.