Sindhi Kadhi

For the Blended Mixture:

• 1 inch ginger
• 2 green chillies
• 2 tomatoes

For the Vegetables:

• 2 tablespoons oil
• 1 potato, diced
• 1 brinjal (eggplant), chopped
• 6-8 cluster beans
• 1/2 cup cauliflower florets
• 4 drumsticks, cut into pieces
• Salt to taste
• Water

For Frying Bhindi:

1 tablespoon oil
• 8-10 okra (bhindi), chopped

For the Kadhi Base:

• 2 tablespoons Aazol’s Pure Gharwala Ghee
• 1 teaspoon cumin seeds (jeera)
• 1/2 teaspoon fenugreek seeds (methi)
• 2 tablespoons besan (gram flour)
• Water as needed
• Salt to taste
• 1/2 teaspoon red chilli powder
• 1/2 teaspoon turmeric powder (haldi)

Final Touch:

• 2 tablespoons Aazol’s Pure Kokum Extract
• Fresh coriander for garnish

Method:

1. Prepare the Blended Mixture:

Blend ginger, green chillies, and tomatoes into a smooth paste. Set aside.

2. Cook the Vegetables:

Heat 2 tablespoons oil in a pressure cooker.

Add potatoes, brinjal, cluster beans, cauliflower and drumsticks.

Add salt and stir well.

Add water, close the lid and pressure cook for 2 whistles. Set aside.

3. Fry the Bhindi:

Heat 1 tablespoon oil in a pan.

Add chopped okra (bhindi) and fry until golden.

Remove and set aside.

4. Prepare the Kadhi Base:

In the same pan, heat Aazol’s Pure Gharwala Ghee.

Add cumin seeds and fenugreek seeds. Let them crackle.

Add besan and stir continuously until golden and aromatic.

5. Assemble the Kadhi:

Gradually add water to the kadhi base, stirring continuously to avoid lumps.

Add salt, red chilli powder and turmeric powder. Mix well.

Pour in the blended tomato kadhi base and cook for 5-7 minutes until the kadhi thickens

6. Add Vegetables and Kokum:

Add the cooked vegetables and fried bhindi to the kadhi.

Stir in Aazol’s Pure Kokum Extract and let the kadhi simmer for 10 minutes.

7. Serve Hot:

Garnish with fresh coriander and serve hot with steamed rice.