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Sindhi Kadhi - Sindhi recipe

Sindhi kadhi recipe 
5 from 1 vote
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Course: curry
Cuisine: indian cuisine
Keyword: kadhi
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Author: Rekha Kakkar


  • ½  cup  potato peeled and cubed
  • ½ cup  carrot cubes
  • ½  cup  brinjal  slit into 4 vertically
  • ½  cup  Drum sticks
  • ½  cup  tomatoes grated
  • ½  tsp  cumin seeds  jeera
  • ½  tsp  fenugreek seeds  methi
  • 8-9 curry leaves kadi patta
  • tbsp  besan  Bengal gram flour
  • green chillies slit
  • ¼  tsp  turmeric powder haldi
  • tsp  chili powder red
  • 3-4 tablespoon Tamarind pulp
  • tbsp  Ghee /Oil


  • Heat the oil in a pressure cooker and add cumin seeds and fenugreek seeds. When these seeds start to crackle add one pinch of asafoetida.
  • Immediately after this lower the heat and add Besan (Bengal gram flour) and roast on slow heat for 4 to 5 minutes till it is golden brown and raw smell is gone.
  • Add ginger and green chillies saute for 1 minute.
  • Add salt to taste, red chili powder, turmeric powder and water bring to a boil. Add grated tomatoes.
  • While your kadhi is simmering you can chop all the vegetables into medium sized chunks.
  • After chopping add these vegetables to the pressure cooker and cook for two whistles. 
  • After cooling down the pressure cooker open the lid and add tamarind pulp mix and garnish with coriander leaves.
  • Serve the sindhi kadhi hot with steamed rice .