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2 cups - mixed vegetables like
(peeled and cut into quarters),
(cut into medium pieces),
(cut into thick slices) and small lady fingers
3 to 4 - slit
(or as per taste)
6 tbsp - gram flour
1.5 tsp -
1 tsp -
½ tsp -
1 tsp - coriander powder
1 tsp - Cumins seed powder
½ to ½ tsp -
2 tbsp -
(soaked in 1.5 cup water)
2 tbsp - fresh
1 to 2 tsp -
5 tbsp - oil
salt to taste
How to Make Sindhi Kadhi
On the fire, heat the oil. Add the asafoetida and after a few seconds, add green chillies and seeds.
After the seeds splutter add the gram flour. Stir continuously.
saute on a low flame till the flour is browned and aromatic.
Cool completely then add 5.5 cups water, again stirring continuously so that no lumps remain.
Put back on the fire and bring to boil. Pour into a large microwave-safe bowl.
Stir in the curry leaves, powdered spices and vegetables.
Microwave at 100% power for 1 minute or just till the curry starts boiling again.
Reduce power level to 60% and cook another 8 mins, stirring once.
Add the sieved tamarind and continue to cook another minute. Stand 3-4 mins.
Take out of the oven, check that each vegetable is tender. Add the sugar and salt and stir in the coriander leaves.
Serve hot with steamed rice and fried potatoes.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.