Mixed Vegetable Curry
One of the most popular Sindhi dishes- a healthy, yummy curry! So full of vegetables, the best way to make any meal wholesome! Make way for homemade Sindhi Kadhi/Dal (Mixed Vegetable curry)!!!
- Use a thick bottomed handi/ pressure cooker/ copper bottomed utensil for cooking the Kadhi
- Add 8 tbsp of vegetable oil
- Add 2 tsp of methi seeds (fenugreek)
- Add 2 tsp cumin seeds (jeera) and let them splutter
- Add the chopped ginger, green chillies and curry leaves
- Sauté the tadka
- Add 8 tbsp of besan (gram flour/ chickpea flour)
- Gradually keep turning around the besan for about 15 minutes till it turns golden brown in colour
- Boil 4 cups of water in another pan
- Transfer the boiling water into the handi
- Use a hand blender and blend the mixture to ensure there are no lumps
- Add ½ tsp of red chillie powder
- Add ¼ tsp of turmeric or haldi powder
- Stir well and cook for 15-20 mins on a low flame
- TIP: Stir the kadhi at regular intervals so that it doesn’t stick to the bottom of the handi
- Now add all the vegetables (diced pumpkin, diced potatoes, french beans, cluster beans, drumsticks, lady fingers, diced brinjal, diced carrots)
- Add 2 tbsp of salt
- Cook the vegetables on a low flame
- Squeeze out tamarind juice and add to the kadhi
- Add jaggery and a few coriander leaves
- Cover the handi with a lid and allow it to cook for 5-7 mins
- TIP: Pierce one piece of each vegetable with a knife to check if cooked
- Serve hot with steamed white rice and boondi
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