Sindhi Kadhi (Spicy & Tangy Chickpea Flour Vegetable Curry)

Check Notes At The End Of The Post Before You Start Making The Curry

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  Grind together the green chilies and tomato to form a puree. Set aside.
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  Heat oil in the pressure cooker (of 5 litre capacity) and add the fenugreek seeds. Fry till the seeds just begin to change colour.
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  Reduce the heat to low medium and add besan and roast it while stirring. Do not stop stirring the besan else it will burn.
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  Depending on how high the heat is, roast the besan for 5 – 7 minutes or till it attains a nice deep colour and becomes nutty & aromatic. (the idea is to attain a deeper shade of besan without burning it)
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  Immediately add litre of water and cook on high heat while stirring. Do not stop stirring else the besan will form lumps.
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  Keep stirring till the liquid comes to a boil. Lower the heat and add diced potatoes, both the phali and peas along with turmeric and salt. Also chilli tomato puree.
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  Bring the curry to a boil and place the lid of the pressure cooker in place. Cook till the cooker lets out one pressure whistle. Switch off the heat.
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  Meanwhile, fry the cauliflower florets, okra and tinda (all separately) till golden brown. Remove on an absorbent sheet or kitchen towel.
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  Once the pressure has released pressure on its own, remove the lid of the pressure cooker and add the cauli, bhindi and tinda.
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  Add tamarind and adjust amount of water and salt. Also check for sourness and heat of the curry. (add red chili powder only if you feel the need, else skip using it)
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  For tempering, heat ghee in a small sauce pan and add mustard seeds, cumin seeds, asafetida. Once they begin to crackle, carefully add curry leaves along with coriander powder and red chilli powder (if using). Stir the tempering immediately into the kadhi.
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  Cook kadhi for a few more minutes if required (i.e. if the veggies are not done or if the curry is thin. And, if the kadhi is thick, add some water and bring it to a boil)
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  Switch off heat and allow the kadhi to sit for at least half an hour and preferably an hour for the flavours to come together. The more it sits, the better it gets.
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  Serve hot with rice, salad and papad. Enjoy!