My current go-to whenever I am looking for an easy yet hearty 1-pot dish to go with rice. I love its simplicity - uses just 3 primary spices: cumin, mustard seeds and methi daana - unheard for an Indian curry. Of course there is the ubiquitous Haldi and if you want, red chillie, but there is none of the garam masala's. So the dish stays really light yet the presence of besan makes it very filling and luxurious.
Also, this is a Jain-compatible recipe - no onion, no garlic - just plenty of ginger. For my Mom, I replaced the potatoes with kaddu, and it came out as amazing as ever.
The recipe credit goes to my go-to for all Sindhi recipes: https://sindhirasoi.com/2008/02/sindhi-kadhi/
Thanks a lot, guys!
I have adapted the recipe a bit as per my palate and cooking style.
Ingredients
2 tbsp. Gramflour
½ tsp. mustard seeds
¼ tsp. fenugreek seeds
1 tsp. cumin seeds
7-8 curry leaves
2-3 green chillies, Ginger, 2-3 tomatoes - I paste these 3 together in a mixie
1 tbsp. tamarind paste - I use the organic tamarind sauce from orchardlane.com, it is awesome!
1 tsp Gur/jaggery - I like to add it at the end for balancing the teekha flavor
½ tsp. Red chilly powder - optional, needed only if green chillies are not hot enough
¼ tsp Turmeric powder
Salt to taste
2 tbsp. oil/ghee - I have been trying to use Ghee more often these days
Vegetables - potatoes, carrots, cauliflower, beans, kaddu - basically everything from the fridge goes!
The traditional recipe uses gavar kee falee (cluster beans), potatoes and cauliflower.
1-2 drumsticks (cut in finger sized lengths) - really good to have. Since they have a good shelf life, I can usually find some at the bottom of my vegetable rack.
8-9 lady fingers (slit them and fry them little ) - This is quite a mandatory part of traditional Sindhi Kadhi, but TBH, I skip it quite often. Depending on whether I have Bhindi in my Fridge, and how much effort I want to put into the cooking.
Method
I make it it my cast iron Dutch oven - it takes exactly 12 minutes to simmer on low flame, once the all vegetables are added and water is boiling. It can also be made in a pressure cooker, 2 whistles should cook it well.
Heat 2 tbsp. of ghee and add mustard seeds, cumin seeds, fenugreek seeds and let the seeds splutter. Add curry leaves.
Add gram flour and cook it on low flame while stirring constantly.
When the flour turns brown in colour (watch out, or else it might just burn) add red chili powder and then add paste of tomatoes/ginger/chillie and keep mixing. Add some water, while stirring, to avoid any lumps. But be careful as it splutters a lot at this stage.
Add turmeric powder and salt..
Add all the vegetables (except okra) and let it simmer for 12-13 minutes.
Finally add slightly fried okra, tamarind pulp, jaggery, coriander leaves and simmer for 1-2 min.
Serve hot with plain white rice, and for authentic Sindhi meal, also serve aloo took (crisp deep fried potatoes) and sweet boondi :)
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