Light Summer meals ...with Sindhi Kadhi
Sindhi Kadhi is one of many versions of my favourite Kadhi preperations. Kadhi is usually made with a base of gramflour and depending upon of the region of India , the other ingredients are used. For example in North India , sour yoghurt is used as one of the ingredients , in Rajasthan , it is spicy and in Gujrat it is slightly sweet ..and Sindhi kadhi is soupy , tangy and a bit hot and spicy. I have adapted the recipe from @cookinacurry
Sindh is a part of Mordern day Pakistan being its third largest province. It borders Gujrat and Rajastan in India, thus the spread of its delicious cuisine in both countries.
During your days at home , eat light and according to the season wherever you are.
5 tbsp vegetable oil or ghee
Pinch of asafoetida
1 tsp cumin seeds
½ tsp fenugreek seeds
12 curry leaves
2 green chillies slit lengthwise
1” grated ginger
2 tbsp gram flour/ chickpea flour
1 tsp turmeric powder
½ tsp kashmiri chilli powder
2 tbsp jaggery
1/2 -1 tbsp tamarind paste
100gms bhindi/ okra top & tail, slit lengthwise
250gms potatoes boiled and cut to medium chunks
Salt to taste
Coriander for garnish
Add ghee of oil to a frying pan over a medium heat. Add the okra and fry for 20 seconds and stir to make sure the oil coats all the pieces. Cover and cook for 2 minutes . Take the lid off and shake the pan lightly and cover it back on for a minute. Turn the heat off and keep aside until you’re ready to add them to the Sindhi Kadhi.
Heat oil or ghee in a heavy bottom saucepan over a medium heat. Add the asafoetida and cumin seeds. Fry for a few seconds and add the fenugreek seeds. Fry for 2-3 seconds and add half the green chillies and half the curry leaves. Add the ginger and fry for a minute.
Turn the heat to a low ,and add the gram flour and roast for 3 minutes stirring continuously. Add the powdered spices and fry for a few seconds. Take the pan off the heat and add 500mls water a little at a time. Using a whisk mix well making sure there are no lumps.
Put the pan back on the heat and add the jaggery and tamarind paste. Mix well to blend the tamarind with the kadhi. Season to taste.
Add another 200mls of water to thin out the kadhi a bit more and simmer for 5 minutes on a low heat. Stir half way through making sure it does stick to the bottom of the pan.
Add the okra and boiled potatoes. Simmer for 2 minutes.
Garnish with fresh coriander and the remaining curry leaves. Serve warm .
I served it with warm upma , a savoury semolina pudding .
The amount of tamarind paste and the green chillies you put is according to your taste.
Dipping jowar green moong roti with the kadhi .....delicious !