RAG Demo

Tag: Sindhi

  • Sindhi Kadhi

    Sindhi kadhi is completely different from the yoghurt-based kadhis of Gujarat, Rajasthan and Punjab. It uses no curd at all; instead, gram flour is roasted in oil until deep golden and simmered with tomatoes, tamarind and an assortment of vegetables. It is the traditional Sunday lunch in Sindhi homes, eaten with rice and fried potatoes.

    The gravy is thin, tangy and gently spiced, with a nutty depth from the roasted besan and a sharp sourness from tamarind and tomato. The vegetables, typically drumsticks, okra, potatoes, carrots, cluster beans and sometimes colocasia, give it substance and texture. Each vegetable adds its own flavour. Nothing is wasted in the pot.

    Sindhi kadhi chawal is served with aloo tuk, double-fried smashed potatoes, and papad. The kadhi is light enough to have generous servings and is especially popular in summer. Leftovers taste better the next day. Many Sindhi families also add a few pieces of fried colocasia (arbi) to the kadhi for extra flavour and texture.

    At a glance

    RegionSindhi
    CuisineSindhi
    DietVegan
    CourseMain course
    Prep time20 minutes
    Cook time40 minutes
    Total time60 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsbesan / tomato / drumstick / tamarind

    Ingredients

    • 1/3 cup (35 g) besan
    • 3 tbsp oil
    • 1 tsp cumin seeds
    • 1/2 tsp fenugreek seeds
    • 1/4 tsp asafoetida
    • 10 curry leaves
    • 2 green chillies, slit
    • 1 tsp grated ginger
    • 3 tomatoes, pureed
    • 5 cups water
    • 1/2 tsp turmeric
    • 1 tsp red chilli powder
    • 1 1/2 tsp salt
    • 1 drumstick, cut into 3 inch pieces
    • 6 okra (bhindi), trimmed and halved
    • 1 potato, cubed
    • 1 carrot, cut into batons
    • 8-10 cluster beans (gavar), cut in half
    • 2 tbsp tamarind pulp
    • 2 tbsp chopped coriander

    Method

    1. Heat oil in a heavy pot on medium. Add cumin, fenugreek seeds, asafoetida, curry leaves and green chillies and cook for 20 seconds.
    2. Add the besan and roast on low heat, stirring continuously, for 6-8 minutes until it turns golden brown and smells nutty.
    3. Add ginger, then the tomato puree, and cook for 3-4 minutes, stirring to avoid lumps.
    4. Gradually add the water, whisking to keep it smooth. Add turmeric, chilli powder and salt.
    5. Bring to a boil, then add the drumstick, potato, carrot and cluster beans. Simmer on medium-low for 15 minutes.
    6. Lightly fry the okra in a little oil for 3-4 minutes so it does not turn slimy, and add it to the kadhi.
    7. Add tamarind pulp and simmer for 8-10 minutes until all vegetables are tender. Garnish with coriander.

    Tips

    • Roasting the besan well is crucial; underdone besan tastes raw.
    • Fry the okra separately to keep it from making the kadhi slimy.
    • Adjust the sourness with more tamarind or a squeeze of lemon.

    Serve with

    Steamed rice, aloo tuk and papad.

  • Sai Bhaji

    Sai bhaji, meaning green vegetables, is a nourishing Sindhi dish of spinach, chana dal and vegetables cooked together and mashed into a thick, rustic stew. It is a weekday staple in Sindhi homes, loved for its simplicity and comforting flavour. Many families make it once a week and pair it with rice.

    Spinach is the base, with dill, sorrel or fenugreek leaves added for extra flavour, along with chana dal, brinjal, potato, tomato and onion. Everything cooks together until soft and is then lightly mashed, giving a creamy texture with some bite from the lentils. A tempering of garlic and red chilli adds depth.

    Sai bhaji is served with plain or jeera rice and aloo tuk, or with chapati. Its rich green colour and healthy ingredients make it a favourite for anyone wanting a hearty, simple meal. It also freezes well, and many families make extra to eat over a couple of days. Reheat it gently with water.

    At a glance

    RegionSindhi
    CuisineSindhi
    DietVegan
    CourseMain course
    Prep time20 minutes
    Cook time30 minutes
    Total time50 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsspinach / chana dal / dill / tomato

    Ingredients

    For the bhaji

    • 1/3 cup chana dal, soaked 30 minutes
    • 500 g spinach, washed and chopped
    • 1/2 cup dill leaves, chopped
    • 1 small brinjal, cubed
    • 1 potato, cubed
    • 1 onion, chopped
    • 2 tomatoes, chopped
    • 1 inch ginger, chopped
    • 2 green chillies
    • 1/2 tsp turmeric
    • 1 tsp coriander powder
    • 1 tsp salt
    • 1 cup water

    For the tempering

    • 2 tbsp oil or ghee
    • 1 tsp cumin seeds
    • 6 garlic cloves, chopped
    • 1 dried red chilli
    • 1/2 tsp red chilli powder

    Method

    1. Put the soaked chana dal, spinach, dill, brinjal, potato, onion, tomatoes, ginger and green chillies in a pressure cooker.
    2. Add turmeric, coriander powder, salt and water and stir.
    3. Pressure cook for 3-4 whistles on medium heat. Let the pressure release naturally.
    4. Mash everything lightly with a wooden masher or the back of a ladle, keeping some texture.
    5. Simmer the bhaji on low for 5 minutes, stirring, until thick.
    6. For the tempering, heat oil, add cumin, garlic and red chilli and cook until the garlic turns golden. Add chilli powder and pour over the bhaji.

    Tips

    • Do not puree the bhaji; a slightly coarse texture is traditional.
    • Add sorrel (khatta palak) for a tangy flavour if available.
    • Use ghee for tempering for a richer taste.

    Serve with

    Plain or jeera rice and aloo tuk.