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Sindhi Tomato Kadhi Recipe

Sindhi Tomato Kadhi is a popular Indian Side Dish
Author :
 
On :
Wednesday, 17 August, 2016
Category :
Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

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:

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



     

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