Vegan Sindhi Kadhi

Total time1 hr 5 min

Prep time20 min

Cook time45 min

Sindhi kadhi is one of those deeply comforting, tangy-savory bowls that feels like a hug in a pot — and this version is entirely plant-based without sacrificing a single bit of its soul. The broth starts with toasted besan whisked into a silky, tamarind-spiked base, which gives it that characteristic tang and body that sets Sindhi kadhi apart from other regional styles. Potatoes, okra, drumstick pods, cluster beans, and tomato all simmer together until tender and fully saturated with the spiced broth. The okra gets a quick pan-fry first so it goes into the pot golden and slime-free — a small step that makes a real difference in texture. Everything finishes with a sizzling tarka of mustard seeds, cumin, curry leaves, dried chilies, and asafoetida poured straight over the top, sending up an incredible bloom of fragrance. Ladled over steamed basmati rice, this makes a satisfying meal for four that's built entirely from pantry staples and fresh vegetables — no dairy, no meat, no shortcuts needed.

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Ingredients

4 servings

For the kadhi base

3 tbsp neutral oil (such as sunflower or canola), divided
Crisco Pure Vegetable Oil Crisco Pure Canola Oil Wesson Pure Vegetable Oil Mazola Cholesterol Free Canola Oil 40 fl oz Pompeian 100% Grapeseed Oil
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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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