Sindhi Kadhi
Ingredients
Besan (Gram Flour) – 50 gm or ¼ cup + 2 tbsp
Cooking oil – ½ cup or 85 gm
Mustard Seeds – 1 tsp
Cumin Seeds – 2 tsp
Fenugreek Seeds – ¼ tsp
Red Chili Powder – 1 tsp
Coriander Powder – 1 tsp
Turmeric Powder – 1 tsp
Curry Leaves – 2 sprigs or 25 curry leaves
Imli (Tamarind) – 50 gm soaked in 1 cup hot water
Jaggery Powder – 4 gm or 1 tsp for balancing the tanginess
Ginger Piece crushed – 13 gm or 1 tbsp
Green Chilly crushed – 1 large or 15 gm
Tomatoes – 230 gm or 2 medium (Boil and blend into puree)
Boiling Water – 2 liters
Salt as per taste or approximately 1 ½ tsp
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Vegetables for Sindhi Kadhi
• Drumsticks – 250 gms
• Okra (Shallow fry) – 11 pieces or 180 gm
• Eggplant (Shallow fry) – 200 gm or 4 small (cut into halves)
• Aloo – 170 gm or 2 medium (cut into quarters)
• Yams (Deep Fry) – 180 gm cubed
• Butternut Squash or Pumpkin – 180 gm cubed
• Doodhi (Longsquash) – 230 gm with skin and seeds or 130 gm after peeling the skin and removing the seeds
• Guvar ki Phali (Cluster Beans) – 30 or 60 gm
• Shallots (or small onions) – 3 or 50 gm
• Cauliflower – 7 florets or 200 gm
Method
• To a pot add oil. Add cumin seeds, fenugreek seeds and mustard seeds. Add crushed ginger and crushed green chillies
• Then add besan. Continuously stir for atleast 15 mins or till besan colour changes
• Add all the dry spices like red chili powder, turmeric powder, and coriander powder.
• Now immediately add boiling hot water slowly into this mixture, making sure there are no lumps in the besan. Cook for another 10 minutes.
• Once it starts boiling, add tomato puree and slow cook for at least 15 minutes before adding the vegetables and curry leaves.
• Add the vegetables like drumsticks, shallots or baby onions, potatoes, guvar ki phali, curry leaves, and doodhi. Cook on low flame.
• Once the above vegetables are cooked, add imli and jaggery with salt.
• Then add all the fried vegetables and cook further for approximately 5 minutes or till done.
• Serve warm with zeera rice. It takes approximately 1 ½ hours to cook this dish.
Tip:
To prepare tomato puree, boil 2 tomatoes till the skin comes off. Then remove the skin and blend into a puree.
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Rice and Biryani Recipes
Zeera Rice
Biryani Rice
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Learn how to cook a delicious Sindhi Kadhi, filled with flavor and tangy curry packed with seasonal vegetables — perfect with zeera rice! This no-yogurt vegan kadhi is a delicious dish and is a comforting one-pot meal how to make sindhi kadhi step by step best sindhi kadhi with vegetables one-pot sindhi curry recipe kadhi without yogurt or dahi Comfort food: vegetarian simple indian curry for rice, gluten-free sindhi kadhi recipe
Today’s recipe is Cindi curry. This is one of my favorite recipes from my childhood. My mom used to make this recipe uh quite often and she was taught this by a friend of hers. So here I will be using basin known as chickpea flour. And here I’ve got about 50 g of chickpea flour. I’ve got 85 g of cooking oil. Also uh it’s around half a cup of cooking oil. Here I have 1 tbsp of ginger which I made a paste along with one green chili. And here I will be using curry leaves. These are two sprigs of curry leaves and around 25 uh curry leaves also known as curry pa. Here I have got matey dana known as fenugreek seeds which is quarter teaspoon. Here I’ve got mustard seeds which is known as rye which is one teaspoon. Here I’ve got two teaspoons of cumin seeds also known as zera. I will be using some spices here. Here I’ve got one teaspoon of lal miti powder also known as red chili powder. This is spicy. It’s 1 teaspoon. Here I’ve got dunnia powder also known as coriander powder which is 1 teaspoon. Here I’ve got haldi powder which is also known as turmeric. It’s 1 teaspoon. Here I’ve got some jaggery. Now this jaggery is 4 g or you can use up to 1 teaspoon. This is your choice up to you. Here I’ve got salt as per taste. Right now I’ve put 1 teaspoon of salt but I’m going to taste the salt at the end of the recipe. Here I have got imi also known as tamarind. What I’ve done is I have soaked 50 g of tamarind in hot water and I will be using this for the recipe. Here I’ve got about two medium-sized tomatoes which I boiled. I removed the skin. I removed the top part of the potato uh tomato and I made a pury of it in my uh food processor. So this is the masala part of the cindi curry. The second part of the cindi curry is the vegetables. For that we need the following vegetables. For the vegetables it’s all your choice what type of vegetable you want to add to the Cindi curry. The charm of this curry is the vegetables. Here I will be using 250 g of drumsticks also known as sikti pali or sojaniki pali. Here I will be using some okra also known as ladies finger or bhindi which is around 170 g of okra or 180 g. Here I’ve got four uh baby eggplants which is around 200 g. Here I will be using two types of uh yams. So one is uh this is the white yam or and it is 180 g and the orange one is actually butter uh butter squash. And here I will be using again 180 g. Here I’ve got some aloo uh the potatoes are around 170 g. This is two mediumsized potatoes. Here I will be using some dudi also known as loi or long squash. Now with the skin on it is 280 g. But when I remove the skin and the seeds it’s about 130 g. Here I’ve got some small onions known as sh sh sh sh sh sh sh sh sh sh sh sh sh sh sh sh sh sh sh sh shallots. And here I’ve got around 50 g of shallots. I’m only using three. Here I’ve got some cauliflower florites. It’s around seven fuates. It’s it weighs 200 g. I’ve got gavi pali which is around 60 g and it’s about 30 uh gavari pali pieces. 30 I’ve used. Um, and this is what I will be using for my vegetables. And you will also we will also need some hot boiling water for this recipe. I will let you know how much I use while I’m cooking. So, let’s start making this recipe. Now, uh when you’re using these vegetables for cooking, there are different ways of adding it to the curry. So first uh the vegetables that I want to boil with the curry will be drumsticks, potatoes uh and dudi and shallotss. Then the there are some vegetables that I will be shallow frying which is ladies finger and eggplant. Remember to dry this thoroughly and make sure there’s no moisture in it. And I will be deep frying the cauliflower uh for this recipe. Make sure there’s no moisture in these vegetables. I will also be deep frying the yam and the butter nut squash and I will be adding the gavari pali with the drumsticks and the potatoes in this recipe. So as I make the recipe I will explain the process. So let’s start cooking. I will be using a pressure cooker for this recipe but I won’t pressure cook uh the Cindi curry but because my pressure cooker is heavy bottom pan that’s what I want. I want a heavy bottom pan and that’s why I’m using my pressure cooker. So, first thing first, I have turned my stove on and I will be adding my oil to the pot. I’ll wait till the oil uh becomes a bit warm before adding in my fenugreek seeds and cumin seeds and mustard seeds. So, I’ll wait till the oil becomes a bit warm. To the warm oil I will add matey dana also known as fenugreek seeds and just let it uh cook in it for 30 seconds to the matey dana. Now I will add in my mustard seeds also known as rye and let the mustard seeds crackle for at least 30 seconds. Now when you hear the crackling of the mustard seeds then introduce your cumin seeds which is 2 teaspoons. And I will also be adding my ginger and green chili paste. Be very careful when you’re adding the ginger and green chili paste because uh of the moisture in the ginger the oil can splash. And now what I’ll do is I will lower my flame to the lowest and I will add in once you hear uh the crackling sound uh disappearing then I will add in my basin also known as graham flour or chickpea flour and what I’m going to do is on very low flame I will continuously whisk it so that it doesn’t burn and on very the lowest of low flame Please make sure that you’re continuously mixing it. If you’re using a whisk, you can. But I think I’ll switch to the spoon because it’s easier for me. I will be cooking this uh basin uh until I see some uh change in color. So I want this basin to cook. Uh cooking the cindi curry might take anywhere between uh half an hour to 45 minutes or even an hour depending on your stove uh top. So here because we have to cook the entire recipe in very low flame on very low flame and making sure nothing burns along the way. And while we are doing siring the basin, make sure to continuously stir because you don’t want anything to stick to the bottom of the pan. It’s been 15 minutes since I have been stirring this basin with the oil on the lowest flame. Now what I’ll do is you can see the color of the basin has changed a bit. It’s become a bit uh deeper in color. Now I don’t want to cook this further because I don’t want the basin to burn. At this point of time I will add in my curry leaves. The remaining I’ll add as in when I add the vegetables. I just want these curry leaves to infuse the flavors with the oil and the basin. Also, very quickly, I will be adding uh some of my powders. I will be adding all my powdered spices, which is red chili, coriander as well as turmeric powder. Give it a very quick stir. And now at this point of time I will be switching to a whisk and I will be adding my hot water. Make sure that no lumps form when you add the hot water. Immediately give it a quick stir. Just add all the water and keep stirring. Stir quick so that the lumps that even form while you’re adding it all starts dissolving quick and continuously whisk for another 10 minutes. So here I’m adding 2 L of boiling hot water plus I will be adding my imlia or tamarind water which is 1 cup of water towards the end of this recipe as well. So that will also be an added liquid. And I’m still cooking this curry on low flame. You can increase the flame to low to medium a bit. And stir. I’ll just change from the whisk to a different spoon and continuously stir. And see there are no lumps at all. So initially when you add the water you’ll feel you’ll see some lumps but because it’s hot water it can dissolve quick. So continuously stir making sure you don’t stop stirring. And I’ve increased my flame now uh to low to medium not medium but low to medium. And continuously stir. Now I’ll just uh stop stirring for a minute or two and then I I’ll start stirring again. And I want this uh mixture to come to a boil before adding the pured tomatoes. I’ll just let this cook on low flame occasionally stirring till a boil comes. It’s been exactly 10 minutes since this has been boiling. Once it starts to come to a rolling boil, that’s when I’m going to add in the tomato puri that I made. This recipe takes a while to cook. So, because they’re different steps and methods, but the beauty of this recipe is in its taste. It’s an excellent uh recipe to try. You can see it’s coming to a boil. And I always stir occasionally because I don’t want anything burning here in my recipe. And that’s why I’ve used a pressure cooker here because the it’s thick bottom pan like it’s thick bottom. And please do not make this in a nonstick because nonstick is generally a bit light uh the bottom of the nonstick and then the high chances of the basin uh burning also. And now my flame is on medium. I’ve increased the flame to medium. You can see it’s come to a rolling boil. Now at this point of time I will continuously stir and add in my tomato puri that I prepared. Give it a good stir. And you need to cook this further for another uh 10 to 15 minutes before adding uh some of the vegetables. But right now what I’ll do is I will be adding my sha shallots, the baby onions and I’ll cook it for a further 10 to 15 minutes before adding some vegetables and lower the flame to low to medium and occasionally stir. If you do not want to add onions to this recipe, you don’t need to. Uh but I like the onions because when the onions start cooking with this curry, it gives a nice sweet flavor to it while it’s cooking. And you can skip the vegetables uh in this recipe that I have used. But the main important uh vegetables that you need to use is drumsticks and gavari pali also known as cluster beans. Um, and also you need to use uh potatoes if you like. So, it’s up to you what you want to use in this recipe. And this is a vegan recipe because there’s no yogurt, there’s no uh milk product or anything uh that is not vegan. So, it’s a very good recipe to try. And I’ve also made zera rice to have with this Cindi curry. So, I’m going to let this cook. Now I’m decreasing the flame on low and I’ll let this cook for a further 10 minutes, stirring occasionally. Now while I’m cooking this, sometimes I increase the flame to from low to medium. So you can do that and then again put the flame back to low. I’ve just increased the flame to medium from low and it’s been 10 minutes already. Now I’ll cook this for a further 3 to 4 minutes before adding some of my vegetables. It’s been uh in total it’s been exactly 14 minutes. So now I will be adding my drumsticks. I will be also adding my gavari pali also known as cluster beans. I will be adding the dudi also locally known as long squash. And I will also be adding the potatoes. My flame right now is on medium and I will be lowering my flame to the minimum. Now I will also be adding the remaining curry leaves also known as curry pa. And I will let this cook for at least uh 15 minutes or till the potatoes are done in this recipe and the drumstick as well as the gavari pali. So I will lower my flame fully. Now I will cover and cook these vegetables on low to medium flame while stirring occasionally. And once uh the potatoes are almost done, then I’ll add the remaining vegetables. So let’s move on to preparing the other vegetables for this recipe. Here I’ve got some okra also known as bendy or ladies finger as well as eggplant also as bringol also known as benan. So what I’ll do is I will shallow fry these two vegetables. So first I’ll start with the lady’s finger and what I’ll do is I’ll remove the uh green part of the uh bringol or eggplant and I will uh slice it into half and then shallow fry it. So let’s do that. To a frying pan I’ll add in some oil just for shallow frying. Let’s let’s shallow fry the okra. And I’m going to shallow fry this till it changes a changes its color. And while that’s happening, I will cut my eggplants into halves. Let’s cut the eggplant, the green part of it. And be very careful while you’re handling the knife. And then this eggplant I’m going to cut into half. And I’ll continue doing it with the rest of the eggplant or bangan. So this is what I will be doing. And while the okra and uh while the okra is frying also pay attention to your curry. Um and I will be stirring that right now. And just in case the oil is splashing, you can always use a lid to protect yourself uh from the oil splashing on you. Fry this okra till light golden. And we don’t want the okra to be completely cooked because we will be adding this to the curry as well. So you can see the tinge of brown on the okra. I think this is the right time to remove it and keep it aside. So I will be doing that. Just remove and keep aside. This is how it looks. Now I’ll fry the eggplant. Place the half place the eggplant this way on the pan. Now fry these eggplants as well. Now while these eggplants are frying, I will also uh deep fry my other vegetables. Just move the frying pan a bit on the other side and I will also start to f uh deep fry. While doing that, I always continuously stir my curry. You can see my curry is cooking here. And I just stirred it. It’s looking amazing. So, I go back to my frying pan and my walk. I will be frying my yam as well as the butternut squash as well as the cauliflower. So when you’re deep frying all this, please be careful. Add oil. I will be using a lid to protect myself while deep frying the vegetables because you never know if there’s still moisture in them despite me removing it. While we are waiting for the oil to get warm, we will just turn the eggplants around so that they’ve fried on this side as well. Now, if you don’t want to fry the yam uh for the curry, then it will be a little sticky and it won’t taste as good. So, always fry your yams. Now, very carefully put in. The oil is not hot enough. It’s getting there. So, you can see the bubbles around the yam. That’s when I’ll add the remaining yam. And I want to deep fry these. Just adding my shield here. That’s the lid cuz I don’t want this oil suddenly splashing on me. Now the eggplants also look done. So what I’ll do is I’ll remove it and I’ll add it to the bowl in which I place my okra. Now, while the yams are frying, I will see how the curry is doing. Let’s check on our curry. Give it a good stir. And it’s been around 15 minutes. First the potato, then I’ll check on the other vegetables. First, let’s check. Potato is like almost there. Okay, that’s good. And let’s check on the drumstick. Drumstick also is almost there. Like 90% cooked. And let’s see on the gavar also known as cluster beans. They are already done. So that’s good. So now what I’ll do is I will decrease the flame to low. And then once my yams cauliflower are fried, then I’ll add all the vegetables and continue cooking for just another 10 minutes. Don’t cook these yams till they’re 100% done. Just see that they’re brown well and the knife should just go through but it shouldn’t be 100% cooked. So it’s around 80% cooked. Now at this point of time I will also remove I will remove these yams and I will add it to my okra and eggplant. So just drain the oil off. Be very careful because everything is hot. Now finally fry the cauliflower. Please be careful because the oil is hot and like I said I use a lid as a shield so that the oil will not splash on me. Just be very careful. Like I said always be careful when you’re frying, deep frying any vegetable because vegetables even if you dry them always contain moisture. You can see I’ve added the cauliflower fuettes. Now let this fry for at least 3 4 minutes and then we will move on to the next step. Now I like the way the cauliflower looks. It’s changed its color. You can see here. And at this time I will remove it and I’ll add it to the remaining vegetables that we’ve deep fried and shallow fried. So these are all the vegetables that we’ve shallow fried and deep fried and this is what we’ll add now to the curry. So let’s do that. Now let’s check on the curry. Now all this the potatoes, the drumsticks and the gavaraki pali has been cooking since uh about 20 minutes. Now what I’ll do is I’ll add the rest of the fried and shallow fried vegetables to the curry. Give it a quick stir. And I haven’t added salt right now. So what I’ll do is I didn’t add salt at all. So now I’ll add salt to the recipe. And you can taste for salt once everything is cooked. And I will also add in my tamarind water which is which I soaked it in hot one cup of hot water. And this you need to discard. Give it a quick stir. At this point of time, I will also add in my jaggery, also known as good. Now, if you don’t want to add your good or jaggery, you can skip this. I’m just adding it to balance the tanginess in this recipe. And now I will further cook this leaf. All my vegetables are cooked well as well as I will taste for the salt. And this recipe can be enjoyed with zera rice. It’s been exactly 5 minutes since I added the eggplant and the remaining vegetables. Now let’s just check if everything is cooked well. So I will check on the cauliflower. And you can see it’s cooked. And let’s check on the yam. You can see it’s cooked so well and you can see this uh drumstick is cooked well as well. So at this point of time I will be turning my stove off because all my vegetables are well cooked of time. You can serve this with zera rice. I will plate it and show you how it looks. It took me almost an hour and a half to prepare this recipe. I like to serve the Cindi curry with some zera rice. For the recipe of zera rice, I will leave a link in the description box below. I have shown many recipes of rice. I will leave the links below. And this is how we like to enjoy our Cindi curry. If you have a different way of making it, please uh leave a comment and probably I might just try that as well. So please comment, like, share and subscribe to my channel. Please click on the bell icon for notification of my latest videos. And thank you for watching.
1 Comment
Another yummy recipe from your channel