Very Nutritious and tasty dish which is generally prepared in most of the sindhi homes. Recently when I get to dine in one of our sindhi friends home she prepared this sindhi curry which I absolutely loved very much and asked her the recipe for this colourful and deliciously tangy and spicy kadhi recipe.
Tastes best when served over a bed of long grained Basmati rice with a side of papad and pickle. But pickle with tangy curry ? For me Yes more tangier the better .
1/2 cup beans (gavarfali)
1/2 cup potato peeled and cubed
1/4 cup carrot cubes
1/4 cup brinjal, slit into 4 vertically
1/4 cup frozen peas
1/2 cup grated tomatoes
1/2 tsp cumin seeds (jeera)
1/2 tsp fenugreek (methi) seeds
1/4 tsp asafoetida (hing)
4 tbsp besan (Bengal gram flour)
2 slit green chillies
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1 to 2 tbsp tamarind (imli) pulp or 10 pc Kokum
seeds. When these seeds start to crackle add one pinch of asafoetida. Immediately
after this lower the heat and add Besan (Bengal gram
flour) and sauté for 4 to 5 minutes till
it is golden brown and raw smell is gone.
Add 5 cups of water and grated tomato and bring to a boil.
In the mean while your kadhi is simmering you can chop all
the vegetables into medium sized chunks. I love the colour with these wintry
After chopping add
these vegetables, tamarind paste or kokum to simmering curry and cook
till potatoes are tender I prefer to cook it in pressure cooker so at this
stage a put on the lid and cook for two whistles.