Full written recipe for Sindhi Kadhi

Prep time: 10-15 minutes
Cooking time: 35-40 minutes
Serves: 4-5 people

Ingredients:
OIL | तेल 4 TBSP (1 LADLE)
CUMIN SEEDS | जीरा 1 TSP
MUSTARD SEEDS | राई 1 TSP
FENUGREEK SEEDS | मेथी के बीज ½ TSP
ASAFOETIDA | हींग ¼ TSP
GRAM FLOUR | बेसन 8 TBSP (2 LADLES)
CURRY LEAVES | कड़ी पत्ता 1 SPRIG
HOT WATER | गरम पानी 2 LITRE (APPROXIMATELY)
SALT | नमक TO TASTE
TURMERIC POWDER | हल्दी पाउडर ½ TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP
GINGER | अदरक 2 TSP (CHOPPED)
GREEN CHILLI | हरी मिर्च 2 NO. (SLIT)
TOMATO | टमाटर 3 NOS. (PUREE)
DRUMSTICK | सहजन 1 NO. (PEELED & CUT)
CLUSTER BEANS | ग्वार ½ CUP
POTATO | आलू 3 NOS. (QUARTERS)
OIL | तेल 1 TBSP
LADY FINGER | भिंडी 10-12 NOS.
SALT | नमक IF REQUIRED
TAMARIND PULP | इमली का पल्प 2 TBSP (OR AS REQUIRED)
Method:
Set a stock pot over high heat & once it gets hot add in the oil & heat it well.
Once the oil gets hot add cumin seeds, mustard seeds, fenugreek seeds & asafoetida stir well.
Further add the gram flour, stir & cook over low flame until the gram flour turns biscuity in colour, make sure you keep stirring continuously.
Once the gram flour turns biscuity, add curry leaves, once they crackle add hot water & stir, make sure no lumps remain.
Then add the remaining water along with salt, turmeric powder, kashmiri red chilli powder, ginger, green chilli, tomato puree, stir well & bring the kadhi to a boil.
Once the kadhi comes to a boil add drumstick, cluster beans & potatoes, cover & cook the kadhi for 10-12 mins over medium low flame.
While th kadhi is cooking, set a pan over high heat, add oil into it & once the oil gets hot add the lady finger & fry them over medium high flame for 3-4 mins then transfe then into a bowl.
Then set the pan back on flame & add the cut brinjals, fry them similarly & transfer them into a bowl.
After cooking the kadhi for 10-12 mins remove the lid & add the fried lady finger & brinjals, stir well & continue to cook it for 10-15 more minutes.
Once cooked, check the potato for it’s doneness, it should be cooked, if not then continue to cook until the potatoes become soft.
Taste at this stage & adjust salt as required along with tamarind pulp, stir well.
Your delicious & wholesome Sindhu kadhi is ready.


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Intro 0:00
Final cooking 1:22
Bhindi & brinjal process 6:37
Plating 9:01
Outro 10:00

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