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Eggplant-Potato and Sindhi Kadi Recipe

Eggplant-Potato and Sindhi Kadi is a popular Indian Side Dish
Author :
 
On :
Thursday, 17 April, 2014
Category :
Family friendly Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Hard
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • For Eggplant-Potato:
  • 1 - eggplant, medium
  • 2 - Potatoes
  • 2 - Tomatoes
  • 1 - red Onion
  • Salt to taste
  • 1 tsp - Red Chilli powder
  • 1/4 tsp - Turmeric powder
  • 1/4 tsp - dry Mango powder
  • 2 or 3 - Garlic Cloves
  • 1/2 cup - water
  • For Sindhi Kadi:
  • 2 tbsps - Ghee
  • 3 tbsps - gram flour
  • 2 tbsps - oil
  • 1 tsp - Turmeric powder
  • 4 or 5 cups - water
  • 2 tsp - Tamarind pulp
  • 3/4 cup - red gram dal
  • 1/2 lb (250 g) - Okra (slit lengthwise)
  • 3 - potatoes, medium
  • 1 - Eggplant (cut into 2 inch cubes)
  • 250 g - Cauliflower
  • A few - lotus roots, cut in small pieces
  • 1/2 cup - peas
  • Salt to taste
  • For tempering:
  • 2 tbsp - oil
  • 1 tsp - Mustard Seeds
  • 1 tsp - Cumin seeds
  • 1 tsp - Red Chilli powder
  • 1 tsp - kalaunji
  • 1 tsp - Methi dana (optional)
  • 6 or 7 - Kadi patta
  • 2-3 - green chillies, slit lengthwise
  • Finely chopped Cilantro leaves
  • How to Make Eggplant-Potato and Sindhi Kadi:

    1. For Eggplant-Potato:
    2. Peel the potatoes and the eggplant.
    3. Chop the eggplant into small cubes. Cut each potato into 4 equal halves.
    4. Chop the tomatoes and the onions into small pieces.
    5. Put the eggplant, potatoes, salt, turmeric powder, amchur, red chilli powder and water into the pressure cooker.
    6. Cook for 15-20 minutes. (Do not put too much water as the eggplant releases water while being pressure cooked.)
    7. After all steam has been released, blend it lightly.
    8. Make a paste of garlic. Fry the onions till they are light golden brown. Add garlic paste and tomatoes.
    9. Pour the tempering over the eggplant-potatoes.
    10. Serve the dish with steamed rice or chapatti.
    11. For the Sindhi Kadi:
    12. Heat 2 tbsp oil. Add gram flour and fry for 10-15 minutes (it should be a few shades darker and smell fragrant).
    13. Add turmeric powder, water and salt to taste.
    14. Keep stirring till it comes to a boil.
    15. In the meantime, boil red dal and whisk it well. Add this to kadi.
    16. Fry okra, potatoes, cauliflower and eggplant. Add all the fried and other vegetables into the kadi.
    17. Let it boil until all the vegetables are done.
    18. Then add the tamarind pulp.
    19. For tempering:
    20. Heat 2 tbsps oil in a pan.
    21. When hot, add asafoetida powder, mustard seeds, cumin seeds, methi dana, kalaunji, red chilli powder and kadi patta.
    22. When the seeds start spluttering, pour it into the kadi.
    23. Garnish with finely chopped cilantro leaves.
    24. Serve it hot with steamed rice.




     

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