I can eat this Sindhi KADHI everyday | Healthy LUNCH Recipe #recipe #indiancusine #sindhi

gram flour

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour is nutritious while all-purpose flour is more affordable.

mustard seeds

🥗Healthier: black sesame seeds

💰Cheaper: yellow mustard seeds

Black sesame seeds offer similar flavor with added health benefits.

curry leaves

🥗Healthier: bay leaves

💰Cheaper: dried herbs

Bay leaves can substitute in flavor, while dried herbs are more accessible.

ginger

🥗Healthier: turmeric

💰Cheaper: ground ginger

Turmeric adds health benefits and flavor, while ground ginger is budget-friendly.

Heat oil in a heavy bottom pan.

Add chopped green chilies and chopped ginger; sauté on low flame for a few seconds.

Add gram flour and roast it on low flame until it turns golden and raw smell disappears.

Mix in tomato puree, turmeric, red chili powder, and salt; stir until it thickens into a paste.

Gradually add hot water, stirring continuously to avoid lumps; add a total of 2 liters.

Increase flame to medium-high and bring to a boil.

Add chopped carrot and drumstick; cover and cook on medium flame for 10-12 minutes.

In another pan, heat oil and add chopped potatoes and beans; sauté on medium-high for 2-3 minutes.

Add halved eggplant and okra; sauté until they are 50% cooked.

Cover and cook on low flame for another 10-15 minutes.

Once the kadhi reduces by about 60%, add tamarind pulp and cook for an additional 5-6 minutes.

Prepare the final tempering by heating ghee and adding cumin seeds, mustard seeds, fenugreek seeds, curry leaves, and asafoetida.

Serve hot with rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens