Ingredients
Equipment
Video
Notes
Instructions
1. Roast the Gram Flour Heat 4 tablespoons of oil in a deep vessel (ideally a traditional sipri). Add the cumin seeds, mustard seeds, fenugreek seeds, and asafoetida. Once they crackle, add the gram flour. Stir continuously on a low flame for about 6–7 minutes until the flour turns a light golden brown. Be careful not to let it turn too dark or burn.
2. Create the Liquid Base Add the curry leaves and stir briefly. Slowly pour in the warm water while whisking or stirring constantly to prevent any lumps from forming. Add the salt, turmeric, red chili powder, ginger, green chilies, and tomato puree. Bring the mixture to a boil on high heat.
3. Simmer the Hard Vegetables Add the drumsticks, cluster beans, and potatoes to the pot. Lower the heat, cover the vessel, and let the mixture simmer (a process called "kadne") for 10–12 minutes. This allows the gravy to thicken and the vegetables to begin softening.
4. Sauté the Slimy Vegetables To ensure the okra and eggplant don’t make the kadhi slimy, they must be cooked separately. In a small pan with 1 tablespoon of oil, shallow-fry the okra for 3–4 minutes until they get some color. Remove them, then do the same for the eggplant.
5. Final Simmer and Seasoning Add the fried okra and eggplant into the main pot. Cover and simmer for another 10–15 minutes until all the vegetables, especially the potatoes, are tender. Finally, stir in the tamarind pulp and jaggery (if using). Let it cook for another 2–3 minutes to allow the flavors to meld.
6. Serving Serve the Sindhi Kadhi hot with steamed white rice (chawal) and crispy papad.
While this dish may look similar to Sambhar, it is distinct because it uses no lentils or coconut, relying instead on the deep flavor of roasted flour and the slow-cooking of seasonal vegetables.