Sindhi Kadhi


  • 1/4 cup cluster beans (gavarfali)
  • 1/2 cup potato, cubed
  • 1/4 cup carrot, cubed
  • 1/4 cup bhindi (okara) , slit into 2 vertically
  • 1/2 tsp cumin seeds
  • 1/2 tsp fenugreek seeds
  • 1/4 tsp asafetida
  • 4 tbsp besan (Bengal gram flour)
  • 2 tsp chopped green chillies
  • 1 tsp grated ginger
  • 4 to 6 curry leaves
  • 1/4 tsp turmeric powder
  • 2 tsp chili powder
  • 1 to 2 tbsp tamarind pulp
  • salt to taste


Boil the gavarfali, potatoes and carrots in 2 cups of water till they are tender. Keep aside, retaining the water. Heat the pan and add the cumin seeds and fenugreek seeds. When they crackle add the asafoetida. Add the Bengal gram flour and sauté for 4 to 5 minutes over a medium flame till it is golden brown. Add 4 cups of water and bring to a boil. Add the green chillies, ginger, curry leaves, turmeric powder, chili powder, tamarind pulp, all the cooked vegetables, salt and bring to a boil. Simmer till the bhindi is cooked. Serve hot with rice.

Serves 4