Sindhi Kadhi

Sindhi Kadhi is a dish that is fully rounded and has so many levels of flavor. The hints of sweet and tangy combined with the spiciness and the beautifully colored vegetables is a feast to the eyes and to the hungry stomach. Change out the vegetables, eliminate some you don’t like or add on the ones you love – it’s a very forgiving dish. Enjoy this Sindhi Kadhi with some plain white Basmati Rice and you’ll need little else to satisfy the soul.

Prep Time: 15 min
Cook Time: 30 min
Serves: 4 – 6

Ingredients:

Water – 5.5 Cups + .5 Cups
Besan/Chick Pea Flour – 1/3 Cup
Drumsticks – 1 Cup, cut to 1″ length
Carrots – 2 med. peeled, washed and cut
Cauliflower – 2 big florets, cut to bite-size
Green Beans – 10, cut to 1/2″ pieces
Potato – 1 medium, cubed
Green Chillies – 4 or to taste, slit
Small Eggplants – 3, cubed
Oil – 1 tbsp
Methi / Fenugreek Seeds – 1/4 tsp
Turmeric Powder – 1/4 tsp
Red Chili Powder – 1/2 tsp or to taste
Salt – to taste
Jaggery – 2 tbsp or to taste
Tamarind – 2 tbsp or to taste
Cilantro – for garnish

Method:

1. In pressure cooker, combine the Chickpea Flour and the 5.5 cups of Water and remove all lumps.
2. Pressure cook for 1 whistle and allow the pressure to release by itself.
3. In a small saucepan, combine the 1/2 cup Water and the Drumsticks and allow them to come to a boil.
4. Once the Water and the Drumsticks have come to a boil, low heat to a simmer and cook till ready to use.
5. In a big open pan, heat Oil on medium heat and add in the Fenugreek Seeds and allow them to sizzle.
6. Add in Turmeric and Red Chilli Powder and immediately after that all the Vegetables (Potatoes, Green Chilies, Carrots, Cauliflower, Beans & Eggplant)
7. Turn the flame up to a high, mix and coat all the Vegetable with the Oil.
8. Cook for about 3 minutes or till the Vegetables get a slight golden brown and lower the heat to a medium.
9. Add in the Chickpea Flour and Water, add the Drumsticks and the water, cover and cook for 15 minutes.
10. Add in the Salt, Jaggery and Tamarind Paste and mix.
11. Increase heat and allow the Kadhi to reduce and thicken up to a thin custard consistency.
12. Garnish with Cilantro and serve with Rice.

0 thoughts on “Sindhi Kadhi

  1. This recipe turns out just amazing! it went directly to the hitlist in my kitchen.definately a keeper.
    I would recommend everyone to try it out once.

  2. Hello Hetal and Anuja,

    Once again Gr8 job guys..I love ur website and I eagerly wait for new recipes.I am a very big fan of both of you.

    This recipe is similar to South Indian version of mixed vegetable pulusu (the mixed veggies used in this version being pumpkin,bottlegord,drumstick,ashgord etc)

    Just one question how do u keep ur vessels so spic and span..I mean ur pressure cooker/pans everything always look new…any tips that u would like to share on this.

  3. hi, hetal and anuja…
    my question is not related to this recipe but its about tamarind chatany…. i was making it but its not getting thicker even though like 2 hours of boiling ..its just watery as it was before.. can you tell me any reason why? and how can i fix it? really appreciated as i am making them in bulk so i dont want to waste it….and its getting decrease in volume …

    1. Hi P,
      Make a very thick concentrate of tamarind and jaggery powder – mix it into the existing chutney and then cook till the tamarind is cooked.
      The bad news – you’ll have to do some work.
      The good news – you won’t have to make chutney for a long, long time 😉

  4. Hi Anuja and Hetal,
    Thank you for such a lovely dish. I normally have trouble cooking besan and end up either with raw taste or burning it. This saves me from that!! Hetal is wearing such a lovely top, and Anuja…you look five years younger!!! You must have had a good vacation/holiday!!! haha..

    One question though, will stuffed eggplant be on this years list??? Pleeeeeeeze???

  5. I would like to know if anyone has tried the orginal Sindi way and the way Anuja and Hetal have shown and have noted any difference of signifance. When Besan is fried in oil for some time (20-25 minutes) it imparts a nice colour; does boiling alone gives the same taste as sauteeing?

  6. hi guys iv been meaning to comment for ages but have been too busy cooking your lovely recipes!!!
    youre doing a great job and i cant get enough of your recipes and videos.
    thank you so much.
    mary, england
    p.s can you please put a recipe for karai gosht(lamb), balti chicken and chicken jalfrezi they are served in a lot of indian restaurants and i really wanted to know how to make it.

  7. Hi Ladies,

    This recipe is for Bhatia Curry and not Sindhi Curry. Sindhi curry is incomplete without tomatoes. But this is an interesting variation and definitely worth trying. Thanks and keep up the good work!

    1. Drumsticks are Indian Vegetables & they are not okra & you can find them in the Freezer section in US in Indian Grocery Stores & if you are in Canada we get them fresh in all the Indian Grocery stores & sometimes even in Canadian Grocery stores.

    2. Thanks everyone! We love it when folks help us out and answer questions. 🙂
      We try to answer all emails but sometimes it takes us a while to get to them… 🙁

  8. I agree with Mehek and Neela on this, as I am a Sindhi too and have never made it the way you have shown. I will try it though and yes the veggies that go very well in the curry are potatoes, green peas, drumstick, guvar and okra..am glad that you introduced Sindhi cuisine to all the lovely viewers out there. Love all your recipes.

  9. Hi Anuja and Hetal. Looks delicious! I don’t have a pressure cooker. If I had to cook the besan in water on stove-top in a saucepan, for how long approximately should I let it cook? Thanks.

    1. Hi Priyanka,
      Unfortunately, can’t give you times – too many variables – amount of besan, heat, skillet/pan used etc.
      We suggest roasting the besan/gramflour on low/med heat (stir continuously) till the color changes to a light golden and you get this wonderful besan aroma (can’t miss it). Add water slowly little at a time and stirring to make sure there are no lumps. Bring to a boil and you have reached the same stop as in the recipe.
      Hope that helps.

    1. Very funny! Anjua, this means you are too talkative.. ha ha ha

      I think both of them speak and provide us all the information. I have seen that in most videos one of them takes the lead in sharing the information.

      Enjoyed the video.

  10. Helo Hetal and Anuja..

    Very nice dish..i will prepare this..thax for the recipe..
    and m aving one requst to u tht is, can u plz show the toppings or dips for pita bread..

    1. Hi there,
      Yes, you can. This dish has the flavor of the vegetables and is not masked by the spices. We thought it was a great change and very refreshing.

  11. Hi,

    Can you please please please tell me where did you find those drumsticks? I was looking for those and couldn’t find anywhere unless frozen? Thanks in advance.

    1. Hi Mili,
      In the US, we usually get it at the Indian Store in the frozen section and that is what we have used here – fresh is available, but so rarely 🙁
      Allow the frozen drumsticks to thaw out and then cut them gently so they don’t fall apart. That is the other reason, we have cooked them separately.

  12. I too am a sindhi, and we make the curry differently. We first add oil in a pan, put zeera and methi seeds, then, add the besan in oil and saute till raw smell disappears, then, add water, and let it boil on medium. Add turmeric powder and vegetables. Add tomatoes too. Let it boil on medium for 2 hours or so. Then, add sugar/jaggery, kokam, tamarind water, salt, red chili powder.
    Add cilantro in the end. Deep fry okra and add it when curry is ready. Traditionally, sindhi curry is served with rice , pakoras and sweet boondi.

    1. I agree with Mehek that’s the rite way to make typical sindhi curry… but this one too is interesting .. m surely gonna try it and post the results
      thanx for sharing this recipe >>> Hetal & Anuja

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