Sindhi Kadhi and Rice

Sindhi cuisine is very nutritious with a predominant use of vegetables in each and every dish. Sindhi kadhi is one such example where all the vegetables are put in together to make a filling dish. One of the teachers at Aman Setu volunteered to teach the cook this recipe.

Serves 3-4

Preparation time: 15min

Cooking time: 40 – 45 min

Ingredients

¼ cup gavar ki phali (cluster beans)

½ cup potato, peeled and diced

¼ cup white pumpkin (lauki), peeled and diced

¼ cup bhindi (ladies finger), slit into 2 vertically

½ tsp cumin seeds

½ tsp fenugreek (methi) seeds

¼ tsp asafoetida (hing)

4 tsp bengal gram flour (besan)

2 tsp green chillies, chopped

1 tsp ginger, grated

4 to 6 curry leaves

¼ tsp turmeric powder

2 tsp chilli powder

1 to 2 tbsp tamarind pulp

3 tbsp oil

salt to taste

Heat oil in a pan.. Add asafoetida and after a few seconds, add the chopped chillies, cumin and fenugreek seeds and curry leaves. Allow the seeds to stop spluttering, then add the besan stirring continuously so that no lumps are formed. Sauté the besan till it becomes brown and looses its raw smell and becomes aromatic. Boil 4 cups of water in another pan. Add the boiling water to the besan mixture, stirring continuously to avoid forming lumps. Bring the mixture to a boil and all the vegetables except the ladies finger. Simmer and cook for about 15 – 20 minutes. Add the ladies finger, cook for about 5 minutes and the tamarind pulp. Cook for another 5 minutes and add salt. Garnish with chopped coriander and serve hot with rice.