Ingredients

• 300 g - tomatoes
• 1/2 cup - gram flour
• 2 - potatoes (medium sized)
• 2 - brinjals
• 100 g - cluster beans
• 100 g - okra
• 5 florets - cauliflower
• 1 - drum stick
• 3 - green chillies
• 1.5 tsp - ginger, chopped
• Curry leaves, a few
• 2 tbsp - tamarind pulp
• 1.5 tsp - salt
• 1 tbsp - red chilli powder
• 1 tsp - turmeric powder
• 1 tsp - fenugreek seeds
• 1/2 tsp - asafoetida
• 1.5 tsp - cumin
• 4 - whole red chillies
• 5 tbsp - cooking oil

How to Make Sindhi Tomato Kadhi

• Chop and boil the tomatoes in 2 cups of water and puree when cooled.
• Chop okra and cluster beans in 1 inch long pieces.
• Chop the potatoes, brinjals and cauliflower in big chunky pieces.
• Deep fry the okra, cauliflower and brinjal.
• Heat oil in a pan, add fenugreek seeds, cumin, and asafoetida.
• When they start crackling, add chopped green chillies, whole red chillies and curry leaves.
• Add gram flour and cook on low flame to golden brown in colour; keep stirring.
• Now add the cluster beans and saute with gram flour for a few seconds.
• Add a glass of water and stir well. Ensure that no lumps are formed.
• Now mix 3.5 glasses of warm water and the tomato puree.
• Add salt, turmeric, red chilli powder and cook on medium flame for 5 minutes
• Add potato pieces, ginger and drumstick pieces and cook for 15 minutes.
• Add the fried brinjal, cauliflower and tamarind paste and cook on a low flame for 5 minutes.
• Add the fried okra, chopped green coriander and cook for 5 minutes.
• By now, the oil should start coalescing over the stew, which indicates that the Kadhi is cooked, and ready to serve.
• Recipe courtesy: Maayeka