Sindhi Kadhi

🛒 Ingredients

• Chickpea flour (Besan) 18 g · 66 kcal
• Vegetable Oil 15 g · 135 kcal
• Mustard seeds 1 g · 4 kcal
• Cumin seeds 1 g · 3 kcal
• Fenugreek seeds 0 g · 1 kcal
• Asafoetida (Hing) 0 g · 0 kcal
• Curry leaves 1 g · 1 kcal
• Green chilies 3 g · 1 kcal
• Ginger-garlic paste 4 g · 4 kcal
• Turmeric powder 1 g · 3 kcal
• Red chili powder 0 g · 1 kcal
• Tamarind pulp 10 g · 25 kcal
• Mixed Vegetables (e.g., potato, okra, drumstick, carrot) 125 g · 71 kcal
• Water 400 g · 0 kcal
• Fresh coriander leaves (for garnish) 3 g · 1 kcal

👨‍🍳 Instructions

1. Heat vegetable oil in a large pot or kadhai. Add chickpea flour (besan) and roast on low heat, stirring continuously, until it turns golden brown and aromatic, about 10-12 minutes. Remove from heat and set aside to cool slightly.
2. In the same pot, heat a little more oil (if needed) and add mustard seeds, cumin seeds, and fenugreek seeds. Once they splutter, add asafoetida and curry leaves.
3. Add chopped green chilies and ginger-garlic paste. Sauté for a minute until fragrant.
4. Stir in turmeric powder and red chili powder. Immediately add 5-6 cups of water gradually, whisking constantly to prevent lumps, especially with the roasted besan.
5. Return the pot to medium heat. Add the prepared tamarind pulp and salt. Bring the mixture to a boil, then reduce heat and let it simmer for 10 minutes.
6. Add all the mixed vegetables (potatoes, okra, drumsticks, carrots, etc.) to the simmering kadhi. Cover and cook until the vegetables are tender, about 20-25 minutes.
7. Taste and adjust seasoning if needed. Garnish with fresh chopped coriander leaves and serve hot with steamed rice.