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In Sindhi kadhi all the vegetables are used to complement each other in taste, colour and texture. It is a  very healthy and nutritious recipe. It can be served with rice or as soup.

  • Preparation time :  10 mts
  • Cooking time : 40 mts
  • Serves : 2 people


  • 4 tbsp Oil
  • 1/4 cup Besan / Chickpea Flour
  • 1 tbsp Kashmiri CHilli powder
  • 1 tsp Mustard Seeds
  • 1/4 tsp Fenugreek Seeds
  • 1 tsp Cumin Seeds
  • pinch of Hing
  • 1/2 cup Bhindi cut in to small rounds
  • 1 Potato boiled
  • 3 tbsp Tamarind Pulp
  • 2 Tomatoes pureed


  • Soak Tamarind in warm water for 30 mts. After 30 mts mash tamarind very well to get pulp out of it.
  • Strain out tamarind pulp from mashed tamarind and keep it aside.
  • Boil one medium size potato, peel, cut that in small chunks and keep that aside.
  • Cut bhindi in small pieces. Heat up tbsp of oil and dry roast bhindi until it gets crisp. You could also bake it in the oven.
  • Heat up oil in a kadahi. After oil is hot, add mustard seeds, cumin seeds, fenugreek seeds and let all the seeds dance around a bit.
  • Then add Hing and mix well.
  • Then add besan, mix very well and dry roast that on a low to medium heat until besan gets deep golden color and nice aroma starts to release from besan. (Just like when you roast besan to make besan ladoo)
  • After besan is roasted add tomato puree and tamarind pulp in to besan.
  • Mix very well.
  • Then add red chilli powder, salt to taste and mix very well.
  • Cover and cook it very well until oil separates from above masala.
  • Then add water to adjust conssentcy and cook for 5 more minutes.
  • Add boiled potato cubes, roasted bhindi, cover and keep cooking for 5 more minutes.
  • Serve hot with plane boiled rice!

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