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Sindhi Kadhi
By : Anita Raheja
Category : Microwave recipes, Kadhi, Vegetables, West Indian lunches
Servings : 2
Time Taken : 15-30 mins
Rating :
  1. On the fire, heat the oil. Add the asafeotida and after a few seconds, add green chillies and seeds.
  2. After the seeds splutter add the gram flour. Stir continuously.
  3. Saut� on a low flame till the flour is browned and aromatic.
  4. Cool completely then add 5 � cups water, again stirring continuously so that no lumps remain.
  5. Put back on the fire and bring to boil. Pour into a large microwave-safe bowl.
  6. Stir in the curry leaves, powdered spices and vegetables.
  7. Microwave at 100% power for 1 minute or just till the curry starts boiling again.
  8. Reduce power level to 60% and cook another 8 minutes, stirring once.
  9. Add the sieved tamarind and continue to cook another minute. Stand 3-4 minutes.
  10. Take out of the oven, check that each vegetable is tenderized, add the sugar and salt and stir in the coriander leaves.
  11. Serve hot with steamed rice and fried potatoes.
2 cups - mixed vegetables like potatoes (peeled and cut into quarters), drumsticks (cut into medium pieces), brinjals (cut into thick slices) and small lady fingers
3 to 4 - slit green chillies (or as per taste)
6 tbsp - gram flour
1 � tsp - cumin seeds
1 tsp - mustard seeds
� tsp - fenugreek seeds
1 - sprig curry leaves
1 tsp - coriander powder
1 tsp - cumin seed powder
a pinch - asafoetida powder (hing)
� to � tsp - turmeric powder
2 tbsp - tamarind (soaked in � cup water)
2 tbsp - fresh coriander leaves (finely chopped)
1 to 2 tsp - sugar
5 tbsp - oil
salt to taste
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