How to Make Traditional Sindhi Kadhi

Step-by-Step Guide

1. 1

   Step 1: Wash and soak kokum in warm water.

   Add the mustard, cumin, fenugreek seeds, curry leaves and asafoetida one by one. , Stir continuously, until the color of the flour changes to a bit dark brown (not burnt brown).
   
   The consistency of oil and gram flour should neither be solid nor too liquid.] ,,,,,, Add the water along with kokum, and the remaining half litre of water. , Many ladies fry okra in oil and make it crisp so that they don't break in kadhi, but fry them occasionally depending on their freshness. , Turn off the flame, sprinkle over Kadhi and garnish it with coriander leaves. , Sindhi kadhi goes with rice, spicy potato wedges and sweet boondi as side dishes, but you could also eat it as is.
2. 2

   Step 2: Heat oil in a pan.

3. 3

   Step 3: Add gram flour.

4. 4

   Step 4: Add half a litre of water and turmeric powder.

5. 5

   Step 5: Allow it to boil for 2-3 mins.

6. 6

   Step 6: Add salt.

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   Step 7: Add the potatoes and lotus stalk (since these veggies take time to soften).

8. 8

   Step 8: Add the french beans

9. 9

   Step 9: green peas

10. 10

    Step 10: cluster beans

11. 11

    Step 11: and cauliflower florets.

12. 12

    Step 12: Smash the kokum with soft hands.

13. 13

    Step 13: Add the eggplant and okra; they may get smashed if added earlier.

14. 14

    Step 14: Heat 2 tsp of oil and add red chili powder.

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    Step 15: Serve.

Detailed Guide

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