Sindhi Tomato Kadhi

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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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

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