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Sindhi Kadhi

Photo by Vinita Punjabi


  • ¼ cup cluster beans (gavarfali)
  • ½ cup cubed potato
  • ¼ cup cubed carrot
  • 6 cups water
  • ½ tsp cumin (jeera) seeds
  • ½ tsp fenugreek (methi) seeds
  • ¼ tsp asafoetida (hing)
  • 4 tbsp Bengal gram flour (besan)
  • 2 tsp chopped green chillies
  • 1 tsp grated ginger
  • 4-6 curry leaves
  • ¼ tsp turmeric (haldi) powder
  • 2 tsp red chilli powder
  • 1-2 tbsp tamarind (imli) pulp
  • ¼ cup ladies’ fingers (bhindi), slit vertically into 2
  • Unrefined salt to taste


Cook the beans, potatoes and carrots in 2 cups of water until tender. Keep aside, retaining the water. Heat a pan and add the cumin seeds and fenugreek seeds. When they crackle, add the asafoetida. Add Bengal gram flour and sauté for 4 to 5 minutes on medium heat, until golden brown. Add 4 cups of water and bring to a boil. Add the green chillies, ginger, curry leaves, turmeric powder, chilli powder, tamarind pulp, all the cooked vegetables, ladies’ finger, salt and bring to a boil. Simmer until the ladies’ fingers are cooked. Serve hot with rice.

Serves 4


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