Sindhi Kadhi is one of the very popular recipes and commonly consumed with plain steamed rice and papad. This simple and easy to cook spicy recipe would surely add a variety to your sunday lunch menu. Chef Ruchi Bharani teaches how to make quick hommade Sindhi Kadhi. <br /> <br />Ingredients: <br />2 tbsp oil <br />1 tsp cumin seeds <br />1/2 tsp asafoetida <br />2 tbsp gram flour <br />500 gms tomato puree <br />1 tsp red chilli powder <br />Turmeric powder <br />Curry leaves <br />3 green chillies (finely chopped) <br />1 tsp ginger (finely chopped) <br />7 - 8 kokam <br />Coriander leaves <br />3 cups of water <br />3 cubed potatoes <br />Salt <br />100 gms okra <br /> <br />Method: <br />- Heat oil in a pan, add cumin seeds, asafoetida, gram flour and quickly mix & stir it in low heat <br />- Add tomato puree and stir it properly so as to break all the lumps in it <br />- Once the mixture starts boiling, add red chilli powder, pinch of turmeric powder, curry leaves, green chillies, ginger, cocam, coriander leaves and stir them well <br />- Add water, potatoes and let it boil for 20 mins after adding salt <br />- Add the okra and boil the vegetables for another 15 - 20 mins. Add water if necessary. <br />- Garnish by adding chopped coriander and serve hot.
