Sindhi Khadi

A delectable dish from the Sindh community in India. The taste, aroma and visual appeal of this dish was quite unexpected. Finger-licking good. Different from the usual Khadi which has yogurt, this has besan (chickpeas flour) and a mix of spices and vegetables.

I deviated slightly by throwing in vegetables different from the recipe suggestion of using okra, potatoes, drumstick. I used eggplant, carrot, peas, garbanzo beans and potatoes.

Ingredients:

• Mix of vegetables (okra, potatoes, carrots, cluster beans, eggplant, peas... )
• 2 Tbsps cumin
• 1 tsp asafoetida
• 3 tsps. turmeric
• 1 Tbsp red chilie powder
• 1/4 cup tamarind extract
• 1 tsp. fenugreek
• 1/4 cup gram flour (chickpeas flour)
• 4 green chilies
• 1 Tbsp diced fresh ginger
• Salt to taste
• Oil to sauté and temper
• 1 sprig curry leaves
• Fresh coriander leaves for garnish
  
  

Method:

Take 2 Tbsps. oil in a pan. Let it warm. Add 1 Tbsps cumin. Allow cumin to roast for 30 secs, then add the vegetables. Sauté for 2 to 3 minutes. Then add a 1/2 cup of water and a tsp of salt. Cover the pan and let everything cook until the vegetables are soft but not mushy..

In a different pan, add 1 Tbsp oil. Roast fenugreek, cumin, asfoetida, green chilies, ginger and curry leaves for a minute. Add the 1/4 cup of chickpeas flour. Mix well and sauté for a few minutes. Now add turmeric and chili powder. Mix.

Add 4 to 5 cups of water to the pan. Keep stirring until the flour dissolves and there are no clumps. Close and cook for 2 minutes.

Add the cooked vegetables, dissolve tamarind extract in a cup of water and pour over the vegetables. Add a tsp. of salt. Let everything cook together for about 4 minutes. Stir the ingredients once. Turn off stove.

Temper in a tsp of oil, the remaining cumin, add a spoon of red chilie powder and pour over cooked ingredients. Sprinkle some fresh coriander leaves.

Enjoy with rice, chappathi or any other form of Indian bread.

Last recipe posted - Millet Quinoa Pongal.

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