Pork Free Vegan Sindhi Kadhi

Total time1 hr 5 min

Prep time20 min

Cook time45 min

4.8

(14)

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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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