Eggplant-Potato and Sindhi Kadi

Recipe by
Total Time:
1 hour
Rated : 4 Stars
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Hard

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How to Make Eggplant-Potato and Sindhi Kadi

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