Sindhi Kadhi: Even though the main material of Kadhi is gram flour, the way of making it is different from everyone. Along with the method of making kadhi, the taste is also different. Most people use gram flour as well as curd in Kadhi. Today we are going to tell you the recipe of traditional and nutritious Sindhi Kadhi. In which there is curd, rather a lot of vegetables and gram flour have a spicy and feet taste. So let's know its recipe.

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Main material for making Sindhi Kadhi (Sindhi Kadhi):

Besan – 1/2 cup

Tomato – 2 (grated or puree)

Green chili – 2 finely chopped

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Tamarind – 1 small lemon (wet)

Vegetables – like

Bhendi-6-7 (Fried)

Potatoes – 1 (in pieces)

Carrots – 1 (long cut)

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Gourd/Tori – 1/2 cup (optional)

Fulgragins – a little

Asafoetida – 1 pinch

Fenugreek seeds – 1/2 teaspoon

Rye – 1 tsp

Curry Leaf-6-7 leaves

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Turmeric – 1/2 teaspoon

Red chili powder – 1 tsp

salt to taste

Oil-2-3 tablespoons

Water-4-5 cups

How to make Sindhi Kadhi

1. Frying gram flour:
Heat oil in the pan, add mustard seeds, fenugreek seeds, asafetida and curry leaves
Then add gram flour and fry until golden – it gives Sindhi Kadhi a unique taste.

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2. Pour spices and tomatoes:
Now add turmeric, chili powder and tomato puree
Cook for a while until the oil starts leaving.

3. Pour water and vegetables:
Now add water slowly so that the lump does not form
Add all chopped potatoes, carrots, cauliflower and gourd and cook on medium flame
Cook about 15–20 minutes.

4. Pour tamarind and lady finger:
Squeeze the wet tamarind and add its juice
Add fried okra and salt, and cook 5–7 minutes more.

Serving Tip:

Sindhi kadhi is also eaten with plain rice, pickle, papad, and sometimes sev or boondi. Absolutely desi and healthy!