Sindhi Kadhi
2002-07-19- Cuisine: Rajasthani
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Ingredients
- oil- 5 tblsp
- asafoetida (hing) a pinch
- green chillies - to taste
- cumin seeds - 1 tsp
- fenugreek seeds (methi) - 1 tsp
- gram flour (besan / chane ka atta) - 6 tblsp
- coriander/cumin powder- 1 tsp
- turmeric powder (hadli)- a pinch
- mixed vegetables (carrots, ladyfinger, brinjal, drumsticks, bottle gourd)- 2 cups/200 gms
- tamarind (imli) pulp - 2 tblsp
- salt (namak) - to taste
- coriander leaves (dhania patta) - 2-3 sprigs
Method
Step 1
Heat oil in a pan.
Step 2
Add asafoetida and after a few seconds, add the chopped chillies, cumin and fenugreek seeds.
Step 3
Allow them to stop spluttering, then add the gram flour, stirring continuously.
Step 4
Fry it, till the flour becomes brown in colour and aromatic.
Step 5
Add around 5-6 cups (1 lt.) of water, stirring continuously to avoid forming lumps.
Step 6
Cook on a simmering flame for at least 15- 20 minutes and then, bring it to a boil.
Step 7
Stir in the vegetables and the spices.
Step 8
Add the tamarind pulp and cook further, till the vegetables become tender.
Step 9
Add the salt and garnish with chopped coriander.
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