This post is an ode to my maternal grand parent’s house and visits to their house during summer holidays. My maamiji makes the best Sindhi Kadhi and I can’t stress how good and firmly the flavours remain etched in my mind till date.
My other favorite recipes from her kitchen are Bharwan Bhindi and Besan Bread.
Maamiji used to spoil all us kids with treats from her kitchen. I remember we all used to assemble at their terrace, fly kites or play some silly games and she used to get us onion bhajjis and bread pakodas with ketchup.
After relishing those hot snacks, we used to queue up at a shop which used to sell coloured popsicles in different flavours. I used to go for Kaala Khatta always.
Ahh! Those were the good old days. Nostalgia is precious!
Off to the post, I have always found Sindhi cuisine very underrated. It needs to be given it’s due. My favourite Sindhi cuisine recipes are Sai Bhaji, Koki Paratha, Lola (you read it right, that’s what it’s called!), Dal Pakwan and Sindhi Kadhi of course.
I have been fortunate to have many Sindhi friends while growing up. Later on our extended family also welcomed my cousin bhabhi’s who were Sindhi. The best part about Sindhi’s is that they really love their food and are happy, good at heart people who value close bond with families and friends. That’s just how Punjabis are!
Alright! Enough of family melodrama from my side, on to the recipe. I am not sure if this is the best recipe for a Sindhi Kadhi however this surely is loved by my family.
4 tsp canola oil
1 tsp cumin seeds
1 tsp mustard seeds
1/2 tsp fenugreek seeds
12-15 curry leaves
1 tsp finely chopped ginger
2 green chillies finely chopped
6 tsp besan (gram flour)
5 fresh tomatoes pureed
1 1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp red chilly powder
3/4 tsp turmeric powder
1/2 cup drumsticks
1/2 cup lady fingers
1/2 cup cluster beans
1 potato diced
1 carrot diced
1 1/2 tsp tamarind paste
Salt to taste
500 ml water
In a frying pan heat some oil, add lady fingers, carrots and cluster beans and sauté them for a few minutes until they are soft.
Take them off heat and set it aside.
In a thick bottomed vessel, heat some oil and add mustard seeds, fenugreek seeds, cumin seeds and curry leaves.
Once they splutter, add finely chopped ginger followed by green chillies. Sautee for a bit and add besan. Roast it in oil until it becomes fragrant and gets a new brown hue. This usually takes 5-8 minutes.
Keep stirring the mixture else the besan can stick to the bottom of the vessel and get burned easily.
Add the drumsticks, potatoes and the sautéed vegetable mixture to the mix.
Add pureed tomatoes and cook them well. You can add all the spices, tamarind paste to the mixture at this point and give it a good stir.
Add water and let this simmer away for 20-25 minutes with a lid on.
Keep stirring the mix at regular intervals. Once it has reached your desired consistency, take it off heat.
Serve with fluffy basmati rice, papad and some aloo bhajjis.
Until next time, happy cooking!