Sindhi Kadhi
Servings - 2 - 3
INGREDIENTS
Oil - 40 milliliters
Okra - 60 grams
Oil - 2 tablespoons
Cumin - 1/2 teaspoon
Fenugreek seeds - 1/2 teaspoon
Asafoetida - 1/4 teaspoon
Curry leaves - 6
Dry red chili - 3
Ginger - 1 tablespoon
Turmeric - 1/2 teaspoon
Gram flour - 100 grams
Water - 1.7 litres
Salt - 1 teaspoon
Red chili - 1/2 teaspoon
Carrots - 100 grams
Potatoes - 160 grams
Green beans - 60 grams
Tamarind pulp - 65 grams
PREPARATION
1. Heat 40 milliliters oil in a pan, add 60 grams okra in it and roast till it turns golden brown in color. Keep aside.
2. Heat 2 tablespoons oil in a heavy skillet, add 1/2 teaspoon cumin, 1/2 teaspoon fenugreek seeds, 1/4 teaspoon asafoetida, 6 curry leaves, 3 dry red chili and stir well.
3. Add 1 tablespoon ginger and saute for 1 - 2 minutes.
4. Then, add 1/2 teaspoon turmeric and stir well.
5. Now, add 100 grams gram flour and saute till fragrant.
6. Pour 1.7 litres water and mix it well.
7. Add 1 teaspoon salt, 1/2 teaspoon red chili and stir well.
8. Then, add 100 grams carrots, 160 grams potatoes, 60 grams green beans and mix it well.
9. Cover it with lid and cook for 8 - 10 minutes.
10. Add the roasted okras, 65 grams tamarind pulp in it and mix it well.
11. Again cover it with lid and cook for another 6 - 8 minutes.
12. Serve hot with rice.
