Savoring Sindhi Tradition: A Recipe for Tangy Sindhi Kadhi

Ingredients:

• 1 cup gram flour (besan)
• 2 tablespoons tamarind pulp
• 2 cups mixed vegetables (like okra, potatoes, carrots, drumsticks)
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon fenugreek seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste
• 2-3 cups water
• 1 tablespoon chopped cilantro leaves (for garnish)
• 1 tablespoon dried fenugreek leaves (kasuri methi, optional)

Instructions:

1. Wash and chop the mixed vegetables into bite-sized pieces. Keep them aside.
2. Heat oil in a large pot or deep skillet over medium heat. Add mustard seeds, cumin seeds, and fenugreek seeds. Let them splutter.
3. Add the gram flour (besan) to the pot and roast it on medium-low heat, stirring continuously until it turns golden brown and aromatic. Be careful not to burn it.
4. Once the gram flour is roasted, add turmeric powder, red chili powder, and salt. Mix well.
5. Add the chopped vegetables to the pot and sauté for a few minutes.
6. Pour in the water and tamarind pulp, and stir well to combine.
7. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes or until the vegetables are cooked through and the kadhi thickens slightly. Stir occasionally.
8. If using, crush the dried fenugreek leaves (kasuri methi) between your palms and add them to the kadhi. Mix well.
9. Adjust salt and spice levels according to your taste.
10. Garnish with chopped cilantro leaves and serve hot with steamed rice.

Sindhi Kadhi is known for its tangy flavor and pairs wonderfully with rice. Enjoy your homemade Sindhi Kadhi!