Pescatarian Vegan Sindhi Kadhi
Total time1 hr 5 min
Prep time20 min
Cook time45 min
4.8(14)
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Learn more →Ingredients
4 servings
For the kadhi base
- 3 tbsp neutral oil (such as sunflower or canola), divided
- ⅓ cup besan (chickpea flour)
- 5 cups water
- 2 tbsp tamarind paste
- 1 tsp salt, plus more to taste
- 1 tsp ground coriander
- ½ tsp ground cumin
- ½ tsp turmeric
- ¼ tsp red chili powder
For the vegetables
- 2 medium potatoes, peeled and cut into 1-inch cubes
- 6 oz okra, trimmed and cut into 1-inch pieces
- 4 drumstick pods (moringa), cut into 3-inch segments
- 1 medium tomato, roughly chopped
- 1 cup cluster beans (gavar), trimmed and halved
For the tarka
- 1 tsp cumin seeds
- ½ tsp mustard seeds
- 8 to 10 fresh curry leaves
- 2 dried red chilies
- ¼ tsp asafoetida (hing)
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- steamed basmati rice, for serving
Instructions
- 1
Heat 1 tbsp of the oil in a large heavy-bottomed pot over medium heat. Add the besan and stir constantly for 4 to 5 minutes, until it turns a shade darker and smells nutty and toasted.
- 2
Whisk in 1 cup of the water gradually, working out any lumps, then whisk in the remaining 4 cups water until smooth. Add the tamarind paste, salt, ground coriander, ground cumin, turmeric, and red chili powder, and stir to combine.
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