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.