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Sindhi Kadhi with Okra and Potatoes – Traditional Tangy Delight

Sindhi Kadhi Recipe: A Flavorful Traditional Curry You’ll Love


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  • Author: Sophie Delgado
  • Total Time: 25minutes
  • Yield: 4 1x

Description

Sindhi Kadhi Recipe is a traditional curry from the Sindhi community of India, known for its bold yet balanced flavors. This wholesome, vegan curry is made using roasted chickpea flour (besan), a mix of seasonal vegetables like okra and drumsticks, and a gentle blend of spices. Light, tangy, and hearty, Sindhi Kadhi is best served with steamed rice and crispy aloo tuk for the ultimate comforting meal.


Ingredients

Scale
  • 2 tbsp. Gram flour
  • ½ tsp. Mustard seeds
  • ¼ tsp. Fenugreek seeds
  • 1 tsp. Cumin seeds
  • 7-8 Curry leaves (curry pata)
  • 2-3 Green chillies
  • Ginger (as per taste)
  • 2-3 Tomatoes
  • 1 tbsp. Tamarind paste
  • ½ tsp. Red chilly powder
  • ¼ tsp. Turmeric powder
  • Salt to taste
  • 2 tbsp. Oil

Vegetables:

 

  • 10-12 Cluster beans (gavar)
  • 2 Potatoes (cut in small chunks)
  • 8-9 Lady fingers (slit them and fry them little)
  • 1-2 Drumsticks (cut in finger sized lengths)
  • 2-3 Florets of cauliflower

Instructions

Directions:

  • Prepare tamarind paste: Soak tamarind in water for some time and mash it with your hands. Extract the paste and discard the remaining pulp.
  • Traditional note: Sindhi Kadhi is traditionally made in a Sipdi and simmered for hours to develop robust flavors, but this is a quick pressure cooker version.
  • Start the tempering: Heat 2 tbsp. oil in a pressure cooker and add curry leaves, mustard seeds, cumin seeds, and fenugreek seeds. Let the seeds splutter.
  • Cook the gram flour: Add gram flour and cook on low flame while stirring constantly until it turns brown in color. Watch carefully to prevent burning.
  • Add spices and tomatoes: Add red chili powder, then grated tomatoes while mixing continuously. Gradually add some water while stirring to avoid lumps. Be careful as it splutters heavily at this stage.
  • Season and pressure cook: Add turmeric powder, ginger, green chilies, and salt. Close the pressure cooker lid and wait for one whistle, then simmer for a minimum of 10 minutes under pressure.
  • Add vegetables: Add all vegetables except okra, close the lid, and wait for one whistle.
  • Final touches: Add the slightly fried okra, tamarind pulp, and coriander leaves. Simmer for 2 minutes.
  • Serve: Serve hot with plain white rice, aloo took (crisp deep-fried potatoes), and sweet boondi.
  • Alternative method: Instead of a pressure cooker, you can use a thick-bottomed pan or Sipri (a type of handi). Boil the curry for approximately 5 minutes, then simmer for 10 minutes. Add vegetables and continue cooking on low flame until they are fork tender.

Notes

Alternative tamarind preparation: If using whole seedless tamarind instead of tamarind paste, soak 2 small lime-sized balls in ½ cup water for 30 minutes. Squeeze the tamarind to extract the flavor, then discard the pulp and add the strained tamarind water to the cooking pot.

  • Prep Time: 5minutes
  • Cook Time: 20minutes
  • Category: Lunch, Dinner
  • Method: Stovetop
  • Cuisine: indian cuisine

Nutrition

  • Serving Size: 1 bowl
  • Calories: 167kcal
  • Sugar: 3g
  • Sodium: 55mg
  • Fat: 10g
  • Saturated Fat: 7g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 0mg