Sindhi Kadhi (Pressure Cooker) Recipe

Ingredients

• 1/2 tsp cumin seeds (jeera)
• 1/2 tsp fenugreek (methi) seeds
• 1/4 tsp asafoetida (hing)
• 4 tbsp besan (gram flour)
• 1/4 cup cluster beans (gavarfali)
• 1/2 cup peeled and sliced potato
• 1/4 cup peeled and sliced carrots
• 8 to 10 bhindi (ladies finger), cut into 25 mm. (1?) piece
• 2 tsp finely chopped green chillies
• 1 tsp grated ginger (adrak)
• 4 to 6 curry leaves (kadi patta)
• 1/4 tsp haldi powder (turmeric powder)
• 2 tsp red chilli powder
• 3 tbsp tamarind (imli) pulp
• salt (namak) to taste
• 1 1/2 tbsp oil

Steps

1. Quick release method: also called the cold-water release method, it is used to release pressure quickly. To use this method, remove the pressure cooker from the burner, place in the sink and run cold water gently over the lid until the steam dissipates.
2. When putting the pressure cooker in the sink, tilt the handle up so the water flows away from you. Quick release works best for foods where you need to control the timing and degree of cooking.
3. Heat the oil in a pressure cooker, add the cumin seeds, fenugreek seeds and asafoetida and sauté on a medium flame till the seeds crackle.
4. Add the besan and sauté on a medium flame for 3 to 4 minutes or till the flavour releases.
5. Add all the vegetables, green chillies, ginger, curry leaves, turmeric powder, chilli powder, tamarind pulp and salt, mix well and sauté on a medium flame for another 2 minutes.
6. Add 3 cups of hot water, mix well and pressure cook on a high flame for 3 whistles.
7. Allow the steam to escape using quick /natural release method,(refer handy tip) before opening the lid. Serve hot with steamed rice.