Eggplant-Potato and Sindhi Kadi

Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Hard

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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

  • 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.

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