Indian cuisine · Soups & Stews

Sindhi Kadhi

Sindhi vegetable stew: roasted chickpea flour and tamarind bind okra, carrot and potato.

Ingredients · for 4 servings

• 80 g chickpea flour
• 200 g okra pods
• 2 carrots
• 2 potatoes
• 150 g green beans
• 2 tbsp tamarind paste
• 4 tbsp oil
• 1 tsp fenugreek seeds
• 1 tsp cumin seeds
• 1 tsp turmeric
• 2 tsp chili powder
• 10 curry leaves

Instructions

1. Peel carrots and potatoes and cut into 3 cm pieces, break the beans into pieces and leave the okra whole so it doesn't turn slimy.
2. Heat 2 tbsp oil and fry the okra in it over high heat for 5 min. until it has dark spots all over, then remove.
3. Heat the remaining oil in a pot, toast fenugreek seeds and cumin for 30 sec., add curry leaves and roast the chickpea flour, stirring constantly, for 4–5 min. until light brown and nutty smelling.
4. Gradually stir in 1.2 l hot water so no lumps form, then add turmeric, chili powder and salt.
5. Add carrots, potatoes and beans and simmer uncovered for 20 min. until the vegetables are soft and the broth thickens smoothly.
6. Add the tamarind paste and the fried okra, let steep for another 5 min. and serve with rice.