Sindhi Kadhi - By Chef Reetu Uday Kugaji

Preparation Time: 15 minutes  

Cooking Time: 35 minutes  

Serves: 4  

Ingredients:

- Bengal Gram Flour (Besan) - ¼ cup  

- Vegetable Oil - 3 tbsp + 2 tbsp  

- Drumsticks, peeled and cut into 1/2 inch pieces - 1  

- Potatoes, cut into big pieces - 2  

- Cauliflower, cut into florets - 6 florets  

- Small Lady Finger, head & tail discarded - 10  

- Small Brinjal, cut into thick slices - 4  

- Cluster Beans - 12  

- Asafoetida - ¼ tsp  

- Mustard Seeds - ½ tsp  

- Cumin Seeds - ½ tsp  

- Fenugreek Seeds - ¼ tsp  

- Curry Leaves - 1 sprig  

- Ginger, grated - 1 tsp  

- Tomatoes, grated - 2  

- Turmeric Powder - ¼ tsp  

- Red Chilli Powder - ½ tsp  

- Salt - to taste  

- Water - 5 cups or more as required  

- Kokum, soaked in hot water - 6  

Method:

1. In a heavy-bottomed non-stick pan, heat 3 tbsp of oil.

2. Add asafoetida, mustard seeds, cumin seeds, fenugreek seeds, and curry leaves to the pan and sauté till they crackle.

3. Add the Bengal gram flour and sauté on low flame till the aroma disappears.

4. Add 1½ cups of hot water and mix well.

5. Now add another 1½ cups of hot water and mix it again.

6. Once the water comes to a boil, add salt, turmeric, and red chilli powder. Mix well.

7. Add grated tomatoes and ginger. Mix properly.

8. Add potatoes, drumsticks, and cauliflower to the Kadhi and let it cook.

9. Heat 2 tbsp oil in a shallow non-stick pan.

10. Add ladyfingers, cluster beans, and brinjal. Sauté them.

11. Add the sautéed vegetables to the Kadhi. Mix well.

12. When the vegetables are cooked, add soaked Kokum and mix well.

13. Simmer for another 2 to 3 minutes.

14. Serve piping hot with steamed rice.

Chef Tips:

1. If Kokum is not available, you may add tamarind pulp, but Kokum is preferred.

2. Ensure that the vegetables aren't overcooked.