Sindhi Kadhi 
Recipe: Sanjay Hingorani

Ingredients:

4 tbsp Besan
1 tbsp Rai
1 tbsp Methi dana
1 tbsp Red chilli powder
1/2 tbsp Turmeric powder
1 tbsp Coriander powder
5 tbsp Imli ka juice
1 tbsp ginger paste
1 tbsp Garam Masala powder
6-8 Curry leaves
2 litres of water
1 tsp sugar
Slurry of 1 tbsp Besan in some water
Coriander for garnish

Vegetables:

Suran, Bhindi, Gajar, Aloo, Beans, Singhi.

Take a large vessel, cooker will do, 5 litre cooker, heat oil add the Curry leaves, Methi dana, rai, crackle, ginger paste, add the besan, cook till it turns lightly brown be careful here lest it burns, add turmeric, don't let it turn lumpy. Keep stirring. Now add water. Stir stir. Add the imli ka juice. Add the sugar. Cook on medium. Bring to boil. Add the slurry of the besan. Make sure you strain it. We don't want any grainy stuff. Now add all the veggies. Add the Bhindi and Beans after fifteen minutes or they will over cook and turn soggy. Cook for 30 minutes or till the veggies are all cooked. Adjust the water so that the kadi is slightly thick. If not add more slurry. Add the garam masala and chilli powder. Season well. Oil floats up. Done.

Goes best with steamed rice. Some Sindhi's mop up the veggies with chappati first and then have the kadi with rice.

We have the kadi every Sunday for lunch. We also eat sweet boondi with it. We also sometimes make kachaloo took (Tikkis made out of Arbi).

Eat, Enjoy, Repeat !

Cheers
Sanjay


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