Sindhi Kadhi :)

This tangy Kadhi is made with roasted besan, (gram flour) and tomatoes. Kadhi Rice is the most favorite dish of majority of Sindhis and this Sindhi kadhi is the most wonderful example where all the vegetables are used beautifully to complement each other in taste, texture and color. It is a family favourite on Sundays . Serve it with a long-grained, fragrant rice like Basmati. 

Also make sure you cook it on lazy days as it leaves one drowsy :)

Cooking Time: 1 hour.
Serves 4-6

Ingredients:

• 3 tbsps vegetable/ sunflower cooking oil
• 2-3 potatoes
• 3 small tomatoes pureed
• 1 tsp cumin seeds (jeera)
• 2 green chillies slit lengthwise
• few curry patta
• fried lady finger (bhindi)
• 1/4 tsp asafoetida powder
• 3 tbsps bengal gram flour (besan)
•  1 tsp red chilli powder (optional)
• 1/2 tsp turmeric powder
• 1 cup beans cut into 2" pieces
• 5 - 6 soaked kokum       
• Salt to taste

Method of preparation

•  Put 2 tbsp of oil in a vessel. Add little cummin seeds (jeera) and asafoetida (hing) to the oil.
• Once jeera starts spluttering add gram flour (besan) and saute. Cook till the raw aroma of the gram flour is gone - it will turn pale brown.
• Add two glasses of water.
• Let it boil. While boiling add 1 tsp turmeric, red chilli powder and salt as per taste.
• After 10 minutes, add potatoes, french beans, cut green chilli, little ginger in small pieces, tomato puree and kokum
• Let it boil till the beans and potatoes become tender and oil separates. 
• Add more water only if required i.e if the mixture is too thick add some water.
• Add fried lady finger (bhindi)
• Finally give tadka -  take one tbsp oil and add to it litte red chilli powder. Heat separately and sprinkle on the curry along with coriander leaves and curry patta
• Serve piping hot with a long-grained, fragrant rice like Basmati and hot bhajyas