Sindhi Kadhi Recipe Sindhi Kadhi Chawal Sindhi Curry

KADHI CHAAWAL

Steps:

• Soak tamarind in water for some time and mash it with hand. Use the paste and discard remaining pulp
• In pressure cooker heat 2 tbsp.of oil and add curry leaves, mustard seeds, cumin seeds, fenugreek seeds and let the seeds splutter.
• Add gram flour and cook it on low flame while stirring constantly.
• When the flour turns brown in colour (watch out, or else it might just burn) add red chili powder and then add grated tomatoes and keep mixing. Add some water, while stirring, to avoid any lumps. But be careful as it splutters a lot at this stage.
• Add turmeric powder, ginger, green chilies and salt, place the lid of the pressure cooker, close it and wait for a whistle and then simmer it for 10 minutes minimum, under pressure.
• Add all the vegetables (except okra) and close the lid of pressure cooker and wait for one whistle of cooker.
• Finally add slightly fried okra, tamarind pulp, coriander leaves and simmer for 2 min.
• Serve hot with plain white rice, aloo took (crisp deep fried potatoes) and sweet boondi.
• (Note: instead of pressure cooker, same can be made in thick base pan, or a Sipri (a kind of Handi) where the curry needs to be boiled for approx 5 min and then simmered for 10 min, then add vegetables and continue to cook on low flame till vegetables are fork tender )