Entree: India – Sindhi-Indian – सिंधी कढ़ी ➤ Sindhī Kaṛhī (Tangy gram-flour and mixed-vegetable curry thickened with besan and tamarind)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 1/2 cup (60 g) besan (gram flour)
- 4 cups (960 ml) water
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) ghee or additional oil
- 1 tsp (2 g) mustard seeds
- 1 tsp (2 g) cumin seeds
- 1/2 tsp (1 g) fenugreek seeds (methi dana)
- 2 dried red chilies
- 10–12 curry leaves
- 1 medium onion, thinly sliced (about 1 cup / 150 g)
- 1 cup (100 g) okra, sliced
- 1 cup (150 g) potato, peeled and diced
- 1 cup (120 g) carrot, diced
- 1 cup (150 g) eggplant, diced
- 1 medium tomato, chopped (about 1 cup / 120 g)
- 2 green chilies, slit (about 10 g)
- 2 tbsp (30 ml) tamarind pulp
- 1/2 tsp (2 g) turmeric powder
- 1 tsp (4 g) coriander powder
- 1/2–1 tsp (2–4 g) Kashmiri or regular red chili powder, adjust to taste
- 1–1 1/2 tsp (6–9 g) salt, adjust to taste
- 1 tsp (4 g) jaggery or brown sugar (optional, to balance sourness)
- 2 tbsp (30 ml) chopped cilantro for garnish

Instructions

1. Heat 1 tbsp (15 ml) oil in a heavy-bottomed pan over medium heat. Add besan and roast, stirring constantly, until golden and aromatic, 5–7 minutes. Remove from heat and let cool slightly.
2. In a bowl whisk the roasted besan with 1 cup (240 ml) of water into a smooth paste with no lumps. Set aside.
3. In the same pan heat remaining 1 tbsp (15 ml) oil and 1 tbsp (15 ml) ghee. Add mustard seeds, cumin seeds and fenugreek seeds; when they sputter add dried red chilies and curry leaves and sauté briefly.
4. Add sliced onion and sauté until translucent. Add green chilies and chopped tomato and cook 2–3 minutes until tomatoes soften.
5. Add potatoes, carrots, eggplant and okra. Toss with turmeric, coriander powder, red chili powder and salt. Sauté 3–4 minutes to start softening the vegetables.
6. Pour in remaining 3 cups (720 ml) water and bring to a simmer. Cover and cook until vegetables are nearly tender, about 10–12 minutes.
7. Stir the besan paste again (add a little water if thick) and slowly whisk it into the simmering vegetable broth to avoid lumps. Add tamarind pulp and jaggery. Simmer gently, stirring often, until the kadhi thickens and vegetables are fully cooked, about 8–10 minutes.
8. Taste and adjust salt, sourness (tamarind) or sweetness (jaggery). Finish with chopped cilantro. Serve hot with steamed rice or rotis.