Sindhi Kadhi (Kadhai And Tava Cooking Delights) Recipe

Ingredients

• 1/2 cup thick carrot slices
• 1/2 cup thick potato slices (peeled)
• 3 drumsticks (saijan ki phalli / saragavo) (saijan ki phalli/saragvo), each cut into 4 pieces
• 1/2 cup bhindi (ladies finger)
• 3 1/2 tbsp oil
• 1/2 tsp mustard seeds (rai / sarson)
• 1/2 tsp fenugreek (methi) seeds
• 4 curry leaves (kadi patta)
• 1/4 tsp asafoetida (hing)
• 4 tbsp besan (gram flour)
• 1/4 tsp haldi powder (turmeric powder)
• 3/4 tsp red chilli powder
• salt (namak) to taste
• 1/4 cup tamarind (imli) pulp
• 1/2 tsp sugar
• 2 tbsp finely chopped coriander (dhania)

Steps

1. Boil 2 cups of water in a deep non-stick kadhai, add the carrots, potatoes and drumsticks and cook on a medium flame for 10 minutes or till the vegetables are soft. Do not drain and keep aside.
2. Heat ½ tbsp of oil in another deep non-stick kadhai, add the ladies finger and sauté on a medium flame for 2 to 3 minutes. Keep aside.
3. Heat the remaining 3 tbsp of oil in the same deep non-stick kadhai, add the mustard seeds, fenugreek seeds, curry leaves and asafoetida and sauté on a medium flame for a few seconds.
4. Add the besan, mix well and cook on a medium flame for 1 to 2 minutes or till it turns light brown in colour.
5. Add the turmeric powder, ½ cup of water and keep mixing well till no lumps remain.
6. Add the cooked vegetables along with the water, mix well and cook on a medium flame for 1 minute.
7. Add the chilli powder, salt, tamarind pulp and sugar, mix well and cook on a medium flame for 10 minutes, while stirring occasionally.
8. Add the coriander and ladies finger, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
9. Serve hot.