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Sindhi Kadhi
Category : Microwave recipes, Kadhi, Vegetables, West Indian lunches
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- On the fire, heat the oil. Add the asafeotida and after a few seconds, add green chillies and seeds.
- After the seeds splutter add the gram flour. Stir continuously.
- Saut� on a low flame till the flour is browned and aromatic.
- Cool completely then add 5 � cups water, again stirring continuously so that no lumps remain.
- Put back on the fire and bring to boil. Pour into a large microwave-safe bowl.
- Stir in the curry leaves, powdered spices and vegetables.
- Microwave at 100% power for 1 minute or just till the curry starts boiling again.
- Reduce power level to 60% and cook another 8 minutes, stirring once.
- Add the sieved tamarind and continue to cook another minute. Stand 3-4 minutes.
- Take out of the oven, check that each vegetable is tenderized, add the sugar and salt and stir in the coriander leaves.
- Serve hot with steamed rice and fried potatoes.
Ingredients:
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
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
RECIPES BY ANITA RAHEJA
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