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Sindhi Kadhi

A Light Curry Perfect for Using up Vegetables

Sindhi Kadhi

A mild, spicy curry served with hot steamed rice prepared with a variety of vegetables, makes this recipe a great value any time due to the budget and ingredient requirements. It’s one meal that will keep you full with a balanced nutritional content.


  • 2 tbsp gram flour/ chickpea flour
  • Pinch of asafoetida
  • 1 tsp cumin seeds
  • ½ tsp fenugreek seeds
  • 5 to 6 curry leaves(optional)
  • 2 green chillies split lengthwise
  • 1 dried red chili
  • 1 tsp grated ginger
  • 1 tsp turmeric powder
  • ½ tsp Kashmiri chilli powder (or mild paprika)
  • 2 tbsp jaggery or dark brown sugar
  • Salt to taste
  • ¼ cup tamarind-soaked water
  • Vegetables (as per your choice)
  • 100 gm bhindi okra top & tail removed
  • 2 potatoes boiled and cut into medium chunks
  • 1 Brinjal cut into big pieces
  • 2 to 3 big florets of cauliflower broken by hands
  • 4 to 5 pieces of Moringa drumsticks cut into pieces
  • Coriander for garnish
  • 2 cups of water
  • 1/4th cup oil


  1. Fry the okra, brinjals.
  2. Boil potatoes, cauliflower, drumsticks.
  3. Heat oil and add the seasonings.
  4. Add the chickpea flour and fry till light brown.
  5. Add the spices and fry.
  6. Add water and stir till no lumps are formed.
  7. Cook on low heat.
  8. Add the veggies and cook.
  9. Add salt and jaggery to taste
  10. Add more water if you need a thinner curry.
  11. Garnish with coriander leaves
  12. Serve hot with steamed rice.


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