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Authentic Sindhi Kadhi

Apr 01, 2017







A Sindhi staple, this mixed vegetable curry can be made in your kitchen too.


    8 tbsps Besan or gram flour
    100 gms pumpkin or dudhi
    1 medium sized carrot
    1 medium sized brinjal
    2 drumsticks, diced
    2 medium sized carrots, cut round
    10-15 french beans, slit into half
    8-10 lady fingers (bhindi)
    10 to 12 cluster beans (gawar)
    1 onion
    2 medium sized potatoes, diced
    2 tsp methi seeds (fenugreek)
    2 tsp cumin needs
    salt to taste
    8 tbsp vegetable oil
    ginger, finely chopped
    green chillies, finely chopped
    10-12 curry leaves
    coriander leaves, finely chopped
    4 cups of water
    tamarind soaked in a cup of water
    1/2 tsp red chilli powder
    turmeric powder (haldi)
    1 inch piece of jaggery


1. In a heavy bottom pan, add oil, fenugreek seeds, cumin seeds, ginger, chillies and curry leaves and mix.

2. Add in gram flour and mix until golden brown.

3. Pour in boiling water and blend with a hand blender.

4. Add red chilli powder, turmeric powder, salt and mix well.

5. Add in all the diced vegetables along with the tamarind water and jaggery and let them cook.

6. Let it simmer for a while, garnish and serve.


About Veena GidwaniFollow On


Veena's “I’ve No Time To Cook” Book and YouTube channel are all about simple and quick recipes for working professionals. A self-taught cook, she has appeared on several food shows including 'The Foodie' with Kunal Vijayakar and Mirch Masala.

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