Sindhi Kadhi

If you’ve ever been fortunate enough to be invited to Sunday lunch at a Sindhi home, you’ll be familiar with the holy trifecta of Sindhi Kadhi, Alu Tuk and steamed white rice. Light and tangy,  this is simple comfort food at it’s best :)




10-12 Cluster Beans/Gavarfali

2 Potatoes, cut in small chunks

8-9 Lady Fingers (Bhindi), slit down the middle 

1-2 Drumsticks, cut in finger sized lengths

2-3 Cauliflower (Gobi) Florets 

2 tbsp. Gramflour (Besan)

½ tsp. Black Mustard Seeds/Rai

¼ tsp.Fenugreek (Methi) Seeds

1 tsp. Cumin Seeds (Sabut Jeera)

7-8 Curry Leaves (Curry Pata)

2-3 Green Chillies

Ginger (as per taste)

2-3 Tomatoes

1 tbsp. Tamarind (Imli) paste

½ tsp.Red Chilly Powder

¼ tsp Turmeric Powder

Salt to taste

2 tbsp. Oil (any)


Soak tamarind in water for some time and mash it by hand. Discard the pulp and retain the paste for use. 

In a broad non-stick pan or a handi, heat 1 tbsp oil and lightly saute the bhindi for 3-4 mins. Remove bhindi from pan and keep aside. 

In the same pan, add 1 tbsp. of oil again and add curry leaves, mustard seeds, cumin seeds, fenugreek seeds.

Once the seeds start to splutter, add gram flour and cook it on low flame while stirring constantly. The gram flour should start to brown but be very careful as it can burn quickly, which will ruin the flavour of the Kadhi.

When the flour browns, add the red chilli powder and tomatoes and mix well.

Add some water, stirring well to avoid any lumps. Be careful as it splutters a lot at this stage.

Add turmeric powder, ginger, green chilies and salt. Mix and let the kadhi boil for 5 minutes.

Lower the heat, allowing the kadhi to simmer for another 10 minutes. Add all the vegetables (except okra) and cover the pot. 

Let the kadhi cook on a low flame until the vegetables feel tender (but firm) when touched with a fork.

Finally add slightly fried okra, tamarind pulp, coriander leaves and simmer for 2 min as kadhi thickens. 

Serve hot with steamed white rice, Alu Tuk and sweet boondi raita.

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