Sindhi Kadhi Recipe

Heat the oil in a large heavy pot on medium heat. Add the fenugreek seeds, cumin and mustard seeds and let them crackle, then add the curry leaves and green chillies for a few seconds.

Lower the heat, add the besan and roast it, stirring constantly, until it turns a shade darker and smells nutty. Do not let it burn.

⏱ 7 min

Take the pot off the heat and pour in the warm water a little at a time, whisking hard so no lumps form.

Return to the heat and add the salt, turmeric, red chilli powder, ginger and tomatoes. Bring to a boil, stirring, then simmer on low heat.

⏱ 15 min

Add the potatoes and carrots and simmer until half cooked.

⏱ 10 min

Add the aubergine and okra and simmer until all the vegetables are tender but still hold their shape.

⏱ 12 min

Stir in the tamarind pulp and simmer for 5 more minutes. The kadhi should be the thickness of single cream; add hot water if needed. Scatter the coriander and serve.

⏱ 5 min