Entree: Pakistan – Sindh – سنڌي ڪڙي ➤ Sindhi Karhi (Sour yogurt and gram-flour curry with vegetables and fried pakoras)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Total 55 min

Ingredients

- 3 cups (720 ml) plain full-fat yogurt
- 1 cup (120 g) gram flour (besan)
- 4 cups (960 ml) water
- 1 tsp (2.6 g) turmeric powder
- 1 tsp (2 g) red chili powder, or to taste
- 2 tsp (10 g) salt, or to taste
- 4 tbsp (60 ml) vegetable oil or ghee
- 1 tsp (3 g) cumin seeds
- 1/4 tsp (0.5 g) asafoetida (hing)
- 2 medium onions, thinly sliced, approx. 10 oz (300 g)
- 1 cup (150 g) okra, sliced (optional)
- 2-3 green chilies, slit
- 1/2 cup (30 g) fresh cilantro, chopped
- Juice of 1 lemon, about 2 tbsp (30 ml)
- For pakoras (fritters):
  - 1/2 cup (60 g) gram flour (besan)
  - 1/4 cup (60 ml) water (adjust for batter)
  - 1/2 tsp (1 g) turmeric
  - 1/2 tsp (1 g) red chili powder
  - 1/2 tsp (2.5 g) salt
  - 1 small onion, thinly sliced, approx. 4 oz (110 g)
  - Oil for deep frying, about 2 cups (480 ml) as needed

Instructions

1. In a large bowl, whisk the yogurt until smooth. Stir in 1 cup (120 g) gram flour until blended and no lumps remain.
2. Add 4 cups (960 ml) water, turmeric, red chili powder, and 1 tsp (3 g) cumin seeds to the yogurt-besan mixture and mix well.
3. Heat 4 tbsp (60 ml) oil or ghee in a wide, heavy-bottomed pot over medium heat. Add asafoetida and remaining cumin seeds; let them sputter for 20–30 seconds.
4. Add sliced onions and sauté until soft and beginning to brown, about 6–8 minutes. Add okra (if using) and cook 3–4 minutes until slightly tender.
5. Reduce heat to low. Slowly pour the yogurt-besan mixture into the pot, stirring constantly to prevent splitting. Bring to a gentle simmer and cook, stirring occasionally, for 20–25 minutes until the karhi thickens slightly and the raw besan taste is gone.
6. Meanwhile make the pakora batter: combine 1/2 cup (60 g) gram flour, turmeric, red chili powder, salt, and ~1/4 cup (60 ml) water to form a thick batter. Fold in the sliced onion.
7. Heat oil for deep frying to 350°F (175°C). Drop tablespoonfuls of the pakora batter into the hot oil and fry in batches until golden and crisp, about 3–4 minutes per batch. Drain on paper towels.
8. When the karhi has simmered and thickened, fold in slit green chilies and chopped cilantro. Taste and adjust salt and lemon juice for brightness.
9. Just before serving, add the pakoras to the karhi (or serve on the side to retain crispness). Serve hot with steamed basmati rice.