Sindhi Kadhi Recipe | सिंधी कढ़ी की खास रेसिपी | Chef Ajay Chopra ft. Kanak’s Kitchen

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Sindhi Kadhi Recipe | Chef Ajay Chopra ft. Kanak’s Kitchen | Authentic Sindhi Flavor

आज की रेसिपी में Chef Ajay Chopra और Kanak’s Kitchen लेकर आए हैं एक खास और ट्रेडिशनल डिश – Sindhi Kadhi। यह सिंधी कढ़ी अपनी अनोखी स्वादिष्टता और पौष्टिकता के लिए मशहूर है। दाल, सब्जियों और मसालों के सही मिश्रण से तैयार की गई यह कढ़ी एक बेहतरीन लंच या डिनर का विकल्प है।

#SindhiKadhi #SindhiCuisine #ChefAjayChopra #KanaksKitchen #IndianTraditionalRecipes #VegetarianCurry #HealthyIndianFood #AuthenticSindhiFood

Portion servings: 5-6 pax
Preparation time: 10 mins
Cooking time: 60 mins

Ingredients

For Sindhi Kadhi:

Tur dal soaked ¼ cup
Tomatoes 4 pcs
Water as required

Oil 3 tbsp
Mustard seeds ½ tbsp
Jeera ½ tbsp
Methi seeds ¼ tsp
Hing 1 tsp
Ginger chopped ½ tbsp
Green chilli chopped ½ tbsp
Curry leaves 10-12 pcs
Besan 3 tbsp
Red chilli powder 1 tsp
Water as required
Boiled dal mixture
Water as required
Potato peeled 2 pcs
Bhindi ½ cup
Gavar ½ cup
Drumstick 2 pcs
Salt 1 tsp
Tamarind pulp 1 tsp
Coriander chopped 1 tbsp

For Aloo Tuk:

Potato peeled & thick sliced 5 pcs
Oil for frying
Salt ½ tsp
Turmeric powder ¼ tsp
Red chilli powder 1 tsp
Coriander powder 2 tsp
Jeera powder ½ tsp
Garam masala ½ tsp
Black pepper powder ¼ tsp
Amchur powder 1 tsp
Chilli flakes 1 tsp
Oil ½ tsp

Method:

For Sindhi Kadhi:

Cook the Dal: Pressure cook soaked tur dal and tomatoes with water for 3 whistles. Once done, transfer the mixture to a mixer and blend into a smooth paste. Set aside.
Prepare the Tempering: Heat oil in a pan and add mustard seeds, jeera, methi seeds, and hing. Sauté until the seeds splutter.
Add Aromatics: Add chopped ginger, green chillies, and curry leaves. Sauté until fragrant.
Incorporate Besan: Add besan to the pan and roast until it turns golden and aromatic, stirring continuously to prevent burning.
Add Red Chilli Powder: Mix in the red chilli powder and cook for a few seconds, then add some water to allow the red chilli powder to cook properly.
Combine with Dal: Gradually add the prepared dal mixture into the roasted besan, stirring to avoid lumps. Add water to adjust the consistency.
Add Vegetables: Add potatoes, bhindi, gavar, and drumsticks to the kadhi. Keep the pan open on medium-low flame and let it simmer, stirring occasionally to prevent sticking. Cook until the vegetables are tender and the kadhi thickens slightly.
Season: Add salt and tamarind pulp. Adjust the sourness and salt to taste. Continue to simmer for a few more minutes until everything is well combined.
Finish and Serve: Garnish with chopped coriander and serve hot with rice.

For Aloo Tuk:

Prepare and Fry Potatoes: Cut potatoes into thick slices. Heat oil on low flame, and deep fry the potato slices until they are cooked through. After the potatoes have been cooking for a while, add a little salt to the oil. Continue frying until they are done. Remove them from the oil and drain on a paper towel.
Press and Fry Again: Using the bottom of a bowl, gently press each fried potato slice to flatten it slightly. Heat oil on medium-high flame and deep fry the flattened potatoes again until they are golden brown and crispy. Drain the excess oil.
Prepare Spice Mix: In a bowl, combine salt, turmeric powder, red chilli powder, coriander powder, jeera powder, garam masala, black pepper powder, amchur powder, and chilli flakes.
Cook the Spice Mix: Heat a small amount of oil in a pan, add the prepared spice mix, and lightly cook it for a few seconds until aromatic.
Toss Potatoes: Add the crispy fried potatoes to the pan with the spice mix and toss well until the potatoes are evenly coated.
Serve: Serve hot as a side dish with Sindhi Kadhi.



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