Sindhi Kadhi

• Asafoetida (hing)

  1 g

• Cluster beans (gavar)

  80 g

• Cumin seeds

  3 g

• Curry leaves

  5 g

• Drumstick

  cut into fingers

  120 g

• Fenugreek seeds

  2 g

• Gram flour (besan)

  60 g

• Oil

  30 ml

• Okra

  100 g

• Red chili powder

  3 g

• Salt

  to taste

• Tamarind pulp

  20 g

• Tomato

  chopped

  100 g

• Turmeric powder

  2 g

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Method

1. 1Shallow-fry the okra until the stickiness disappears, then set aside.
2. 2Heat oil, crackle cumin, fenugreek seeds, curry leaves and asafoetida.
3. 3Stir in the gram flour and roast on low until it turns nutty and golden.
4. 4Slowly whisk in water to make a lump-free thin gravy.
5. 5Add turmeric, chilli powder and salt, then bring to a boil.
6. 6Add drumstick and cluster beans and simmer until half tender.
7. 7Stir in tomato, the fried okra and tamarind extract.
8. 8Simmer 12 minutes until the vegetables are cooked and the kadhi thickens.
9. 9Serve hot over steamed rice.