If you want to eat something tasty and light on the weekend…then enjoy Sindhi Kadhi – Dainik Savera Times
[ad_1]
Material:
1/2 cup gram flour
3 tbsp oil
1/2 teaspoon fenugreek seeds
1/2 teaspoon cumin
1/8 teaspoon asafoetida
3 whole red chillies
About. 10 curry leaves
1/2 teaspoon turmeric
1/2 teaspoon red chilli powder as per taste
1 tbsp grated ginger
About. 3 tbsp tamarind pulp
1-1/2 teaspoon salt
2 cups mixed vegetables (I cut 8 ladyfingers into 2 pieces vertically, 1/4 cup carrots cut into rounds, 1 small potato cut into pieces, 1/4 cup green beans cut into pieces about 1 inch long)
You also need 1 tablespoon oil to fry ladyfinger.
5 cups water
Method:
1. Wash and dry the ladyfinger. Remove the top of the bhindi and fry in 1 tablespoon oil on medium high flame until soft.
2. Heat oil in a saucepan on medium high flame, add fenugreek seeds and cumin seeds, as soon as the seeds crackle, add asafoetida, red chilli, ginger and curry leaves and stir for a few seconds.
3. Reduce the flame to medium and add gram flour. Fry the gram flour while stirring continuously until the gram flour turns golden brown and aromatic (about 4-5 minutes).
4. Add about 4 cups of water slowly, stirring constantly to avoid lumps.
5. Add turmeric, salt, potatoes, green beans and carrots.
6. After the curry starts boiling, reduce the flame and cover the pan and let it cook for 8-10 minutes, until the vegetables become soft. Add more water if necessary, it should be runny but not watery.
7. Add ladyfinger and tamarind pulp in the curry, after the curry starts boiling, let it cook for 6-7 minutes on medium flame.
8, Serve hot. Sindhi Kadhi tastes great with rice or as a soup.
[ad_2]
Source link
