Sindhi Kadhi
Makes one serving Ingredients: 1 small potato, peeled and diced 1 small onion, chopped 1/4 cup okra, sliced 1 tablespoon oil 1/2 teaspoon mustard seeds 1/2 teaspoon cumin seeds 1/4 teaspoon fenugreek seeds 1 dried red chili 1/2 teaspoon turmeric powder 1/2 teaspoon red chili powder 2 tablespoons gram flour (besan) 1 tablespoon tamarind pulp Salt to taste 1 1/2 cups of water
Nutrient details
Fats : 5.4
Protein : 2.3
Fibre : 2.9
Carbs : 2.9
Ingredients for this Recipe
Small potato, peeled and chopped
1 no
Small onion, chopped
1 no
Okra (Bhindi)
2 nos
Oil
1 tbsp
Mustard seeds
3 gm
Cumin seeds
3 gm
Fenugreek seeds
3 gm
Dried red chilli
1 no
Turmeric powder
3 gm
Red chilli powder
3 gm
Tamarind pulp
1 tbsp
Besan
2 tbsp
Salt to taste
0
Water
1.5 cup
Preparation
1. Heat oil in a medium-sized pot over medium heat. Add mustard seeds, cumin seeds, fenugreek seeds, and dried red chili. Stir for a few seconds until the seeds start to crackle.
2. Add chopped onion and sauté until it turns translucent.
3. Add diced potato and sliced okra to the pot and stir.
4. Add turmeric powder and red chili powder and mix well.
5. Add gram flour (besan) to the pot and stir to combine. Add tamarind pulp and salt to the pot and mix well.
6. Add water to the pot and stir to combine.
7. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the vegetables are cooked through and the kadhi has thickened.
8. Serve the Sindhi Kadhi hot with steamed rice.