Sindhi Sindhi Kadhi
— a tangy, spicy, and wholesome gram-flour-based curry cooked with assorted vegetables 🌶️🥕🍠
India’s fantasy land. A haven for the foreigners too. With long silvery beaches and swaying palms. The local people are very friendly and warm, welcoming tourists amidst their festivals and carnivals.
Goa is simply divine in season with water games and Shacks selling mouth watering delicacies. During Christmas and New year everyone is out on the streets singing and dancing. The majority of the population are of Latin-Roman origin. Goa being a coastal area, Coconuts and Cashew nuts are abundant.It is from these Cashew fruits that the famous liquor Fenny is extracted.
🧂 Ingredients
For the Kadhi Base:
Gram flour (besan) – 4 tbsp
Oil – 3 tbsp
Mustard seeds – ½ tsp
Cumin seeds – 1 tsp
Fenugreek seeds (methi dana) – ¼ tsp
Asafoetida (hing) – a pinch
Curry leaves – 6–8
Green chilies – 2 (slit)
Red chili powder – 1 tsp
Turmeric powder – ½ tsp
Coriander powder – 1 tsp
Salt – to taste
Tamarind pulp – 2 tbsp (or lemon juice – 2 tsp)
Water – 5 cups
Vegetables (you can mix and match):
Drumsticks – 2 (cut into 2-inch pieces)
Potatoes – 2 (cubed)
Ladyfinger (bhindi) – 6–8 (cut into halves)
Carrot – 1 (chopped)
Pumpkin (kaddu) – 1 cup (cubed)
Cluster beans (gawar) – ½ cup (optional)
For Garnish:
Fresh coriander leaves – handful (chopped)
👩🍳 Preparation Steps
1. Fry the Vegetables
Heat 1 tbsp oil in a pan.
Shallow-fry ladyfingers until lightly crisp (prevents sliminess).
Remove and keep aside.
In the same oil, lightly sauté potatoes, carrots, and pumpkin for 3–4 minutes. Remove and set aside.
2. Prepare the Kadhi Base
In a large pan, heat the remaining 2 tbsp oil.
Add mustard seeds, cumin, and fenugreek seeds. Let them crackle.
Add hing, curry leaves, and green chilies.
Add gram flour (besan) and roast on low flame until it turns golden brown and gives a nutty aroma (5–7 minutes).
🔸 This step is crucial — it gives the kadhi its signature earthy flavor.
3. Build the Curry
Gradually add water while stirring continuously to avoid lumps.
Add red chili powder, turmeric, coriander powder, and salt.
Bring to a boil, then reduce the flame and simmer for 10 minutes.
4. Add Vegetables
Add all the sautéed vegetables and drumsticks.
Cover and cook for another 15–20 minutes until vegetables are tender and kadhi thickens slightly.
5. Add Tamarind & Finish
Stir in tamarind pulp and cook for another 5 minutes.
Taste and adjust salt or tanginess as needed.
🍽️ To Serve
Serve hot with:
Steamed Rice, and
Crispy Aloo Tuk or Papad on the side.
Garnish with fresh coriander before serving 🌿
💡 Chef’s Tips
You can adjust tanginess using tamarind or lemon juice to your preference.
Avoid overcooking vegetables — they should hold shape.
For a healthier version, reduce oil and dry roast besan.