With roots in the dry desert lands of Sindh, Sindhi Kadhi is a delicious curry prepared using roasted besan (bengal gram flour) and a good mix of vegetables. This tangy and spicy kadhi makes for the best comfort food when paired with rice and a side of aloo tuk or pakoda.
Bring out the rich Kadhi flavour by roasting the gram flour until it changes colour and gives a nutty aroma. Then, gradually mix in water for the gravy to take shape, before stirring in our spicy Tamarind + Spice Dip & Spread. Continue stirring as you add the dip to keep the gravy from burning. Serve the Kadhi over a bed of long grained Basmati rice along with a side of papad and pickle.
- 3 tablespoons of Tamarind + Spice Dip & Spread
- 2 tablespoons of Besan (Bengal Gram flour)
- 150 millilitres of Water
- 5 pieces of Bhindi (Ladyfinger)
- 2 to 3 pieces of Green Beans
- Salt to taste
- 1 teaspoon of Oil
- Wash the bhindi and let it dry.
- Clean the green beans and wash them thoroughly.
- Cut the ends of bhindi and cut the green beans to one-inch sticks.
- Heat a pan on medium heat and add oil.
- Sauté the bhindi until it's cooked and ensure that it maintains its shape.
- Put the bhindi aside and sauté the green beans in the same way before keeping them aside as well.
- In the same pan, roast besan until it is golden brown and add water in a thin stream, stirring continuously to avoid any lumps.
- Add Boombay’s Tamarind + Spice Dip & Spread as a sauce and stir it to incorporate into the gravy.
- Season the gravy with salt and bring it to a boil.
- Add the bhindi and green beans to the kadhi and let it simmer for 5 to 6 minutes.
- Take it off the heat, cover and let it rest to infuse the flavours.