Sindhi Kadhi
Traditional mixed vegetable curry
Ingredients
- ¼ kg Oily toovar dal
- 1 nos Grated carrot
- 1 nos Potato cut into cubes
- 2 nos Drumstick cut into pieces
- 8 to French beans cut into thin strips
- 2 nos Large tomatoes chopped
- 1” piece Finely chopped Ginger
- 1 nos Banana slit in the middle
- ½ cup Tamarind water take a 2” round ball of tamarind and soak it in hot water and extract the juice
- 2 tsp Oil
- 1½ to Besan
- ½ tsp Rye
- 1 tsp Whole jeera
- ½ tsp Methi seeds
- ¼ tsp Asafoetida powdered
- 3 to Green chillies slit in the middle
- ½ tsp Turmeric powder
- 2 tsp Red chilli powder
- 2” pc Jaggery
- Curry leaves few
- Salt as reqd
- Chopped coriander leaves few
Instructions
- Boil the toovar dal in a pressure cooker.Blend it and then sieve through a strainer to remove the dal husks.
- Heat oil in pan and fry the rye, jeera, methi seeds.When they crackle add the asafoetida, green chillies and chopped ginger.
- Lower the flame and add the besan and roast till it becomes golden brown in color and begins to release an aroma.
- Gradually add the strained dal. Keep stirring so that no lumps are formed and the mixture is smooth.
- Add the chopped tomatoes, turmeric powder, red chilli powder and salt and bring to a boil.
- When the dal begins to boil add the chopped vegetables and jaggery.
- Cook on a low gas till the vegetables are cooked , approximately 10 - 15 minutes.
- Add the slit banana. You can add the banana when the vegetables are just about to be cooked.
- Add the tamarind water and bring to a boil .(the tamarind water must be added last otherwise the vegetables will not cook)
- Adjust the salt, red chilli powder, jaggery and tamarind water according to your taste.
- Remove the banana before serving. Garnish with chopped coriander leaves.
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