Sindhi Kadhi

Neha Mathur’s Sindhi Kadhi, published by Whisk Affair, is her besan-thickened vegetable curry associated with the Sindhi community of India. This selection includes potato, carrot, drumstick, pumpkin, okra and brinjal, followed by her complete ghee tempering.

The potato is washed, peeled and cubed, then soaked in water. The carrot, drumstick, pumpkin and okra are cut, and the cubed brinjal soaks in its separate water until use. The six vegetables pressure-cook with their own water and salt; after the pressure releases naturally, the lid is opened.

Oil heats in a large skillet with cumin, fenugreek, asafoetida, supplied finely chopped ginger and green chillies, and curry leaves. Besan is added in small increments with continuous stirring and fried until golden. Supplied grated tomato joins it, followed slowly by boiling water while a wire whisk stirs the mixture smooth.

Turmeric, Kashmiri chilli powder and the curry salt are stirred in. The pan is covered and the curry cooks until thickened, with occasional stirring. The same cooked vegetables, prepared tamarind paste and supplied crushed jaggery are mixed in and cooked together.

Ghee heats in a separate pan with brown mustard seeds, the separate cumin and asafoetida. The pan comes off the heat before its Kashmiri chilli powder is added. The entire tempering is poured over the kadhi, supplied chopped coriander garnishes it, and it is served hot. This selection also retains the author’s suggested prepared steamed rice and aloo tuk accompaniments.