Tuesday 31 January 2012

Sindh is In

I had first eaten Sindhi Kadhi in Mala's tiffin. If there has ever been a healthy eater, it is Mala. When others gorge on oily samosas, Mala squeezes the oil out of that sinful fried snack & then pops it in her mouth. All the while mouthing, "I shouldn't be eating this." 

Having cooked for many years of her life, she has now handed the reigns to Amma, a cantankerous, old lady, who is a surrogate mother-in-law. Amma has been with the family for many years now & dominates not just the kitchen but the entire household. She and Mala share a love hate relationship. Mala loves healthy food; Amma hates it. In the clash of Titans, they have settled for the 'you win some, I win some' path. On days when Mala's lunch box has a tough chapatti, you know who has won!  

The delicious curry took my fancy so strong that I learnt the recipe & made it the very next day. That lasted for 2 days & lest I should forget it, made it again two days later. Which lasted for 2 days again. In a 7 days calendar, my family had Sindhi Kadhi for 4 days. My mother finally rebelled(all that teenage tantrum is being given back to me with interest;)) & said enough is enough and she doesn't want to have it, nutritious though it be, for the next one month!

I will leave you with the recipe & let you take it forward as you want :)

Ingredients:[Check pics for better understanding]

1. Mixed vegetables- cut in small pieces
2. Besan- 2 tbsp
3. Cumin & Coriander seeds - 1/2 tsp each
5. Fenugreek seeds- 1/4 tsp 
6. 2-3 dry Red Chilli
7. Asafoetida - 1/4tsp
8. Cumin & Coriander powder- 1/2tsp each
9. Turmeric- 1/2 tsp
10. Red chilli powder- acc to taste
11. Ginger(chopped/grated)- 3/4 tsp
12. Tamarind paste- 3/4 tsp
13. Salt- to taste
14. Oil- to cook
15. Coriander(chopped)- to garnish

  Step 1: Put asafoetida(hing) in hot oil. Add the whole spices till they splutter. Also add the haldi.                    
  Step 2: Add besan(gram flour) & fry till golden brown. 
  Step 3: Add coriander, cumin & red chilli powder & fry for 2 mins.                              

   Step 4: Add the onion & ginger & fry for 2-3 mins.  
Add the other vegetables & mix it well, fry for another 2 mins.
  Step 5: Pour water & let the vegetables cook for 15-20 mins on medium flame. Add salt. 
Keep stirring every 5 mins to check that besan does not form lumps.

Tip: Because of the variety of  vegetables, this invariably becomes a large dish. Always use a big utensil to make Sindhi Kadhi.
  Step 6: When the vegetables are cooked, add tamarind paste & let curry simmer for 5 mins. 
   Step 7: Garnish with chopped coriander.
 Serve hot with plain rice.
For those who do not like the raw coriander taste, let the chopped coriander mix with the curry & just the flavour remain.

Sindhi Curry is traditionally eaten with rice. All you dieters out there, try it with chapatti if you like!

And hey Mala, get well soon!


  1. Now what does one appreciate more...the recipe or the gentle tribute to friends or people!!!!

    You certainly have a delicious way of saying things....

    Bless you Andy.....never give this up pleeeeeeeeze