Ingredients Of Sindhi Kadhi

• 1/4 cup oil
• 1/4 tsp asafoetida
• 1 Tbsp coriander seeds-crushed coarse
• 1 tsp fenugreek seeds
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 7-8 curry leaves
• 1 Tbsp ginger-finely chopped
• 1/4 cup gram flour
• 1 Tbsp salt
• 1/2 tsp turmeric powder
• 2-3 green chillies-slit
• 1/4 tsp chilli powder
• 5 cups water
• 2 cups mixed vegetables-cut small
• 1 cup tomato-grated
• 4-5 pieces kokum
• 2 Tbsp chopped coriander leaves

How to Make Sindhi Kadhi

• 1.In a heavy-based pan, heat oil, add asafoetida, coriander seeds, fenugreek seeds, mustard seeds, cumin seeds and curry leaves.
• 2.Fry till the seeds splutter and then add the ginger and sauté over high flame to a light brown colour.
• 3.Mix in the gram flour and sauté till the mixture tends to collect together.
• 4.Add salt, turmeric, green chillies and chilli powder and mix well.
• 5.Gradually add water, stirring continuously so that no lumps are formed. Bring to a boil.
• 6.Add tomatoes and blend well. Stir-in the mixed vegetables and kokum, simmer till the vegetables are cooked through.
• 7.Serve garnished with coriander leaves.