Authentic Sindhi Kadhi Recipe: Tangy Vegetable Curry Made With Besan And Tamarind
| 3 tablespoons oil | Temper oil, cumin, mustard & asafoetida | Roast besan until golden brown, low heat | Stir in paste & spices, whisk in water | Add potatoes & drumsticks, simmer until tender | Stir in tamarind & bhindi, simmer 5 min | Season with salt, garnish with coriander |
| 1 teaspoon cumin seeds | ||||||
| 1/2 teaspoon mustard seeds | ||||||
| A pinch of asafoetida (hing) | ||||||
| 4 tablespoons besan (gram flour) | ||||||
| 1 tablespoon ginger-green chilli paste | ||||||
| 1/2 teaspoon turmeric powder | ||||||
| 1 teaspoon red chilli powder | ||||||
| 950 ml water | ||||||
| Chopped potatoes | ||||||
| Drumsticks | ||||||
| 3 tablespoons tamarind pulp | ||||||
| Fried bhindi (ladies finger) | ||||||
| Salt to taste | ||||||
| Fresh coriander leaves for garnish |
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.