Friday, 26 June 2015

Sindhi Kadhi Recipe - M.M.Mithaiwala

Sindhi Kadhi


Oil- 5 tblsp
Asafoetida - a pinch
Green chillies - to taste
Cumin seeds - 1 tsp
Fenugreek seeds - 1 tsp
Gram flour - 6 tblsp
Turmeric powder - a pinch
Mixed vegetables (carrots, ladyfinger, brinjal, drumsticks,potatoes, bottle gourd)- 2 cups/200 gms)
Curry Leaves- 5-6
Coriander leaves - 2-3 sprigs
Salt - to taste 


  • Heat oil in a deep pan.
  • Saute cumin seeds ,Chillies, hing, fenugreek seeds and curry leaves on a low flame.
  • Add gram flour and stir continuously until turns into brown
  • Add 5-6 cups water bring to a boil and stirring continuously to avoid forming lumps.
  • Add mixed vegetables into pan  Add salt, red chilli powder, turmeric powder.
  • Mix very well and cover the pan by keeping a heavy weight on the lid, so that vegetables (specially potatoes) tenders well and a nice color of kadhi comes out.
  • Garnish with chopped coriander leaves.
  • Serve hot with plain rice
Eat Right, Be Bright.

1 comment: