Vegetables in Chickpea flour Sauce – Sindhi Kadhi Recipe. Indian Spiced Vegetables in chickpea flour curry..No Onion No Garlic
On days when I want something new but can’t think of what, I fall back on Indian food. The cuisine is so diverse from all over the country, the many regions, states, family recipes and more that there is always something new to try.
These recipes might not be the popular cookie or mac and cheese or a samosa or tikka masala. These are humble vegetable or bean/dal recipes that are flavorful and delicious. Some might need you to step out of the usual comfort zone of expected flavor profiles. Try them atleast once. For more options, look into my cookbook which has recipes by region listed in the last few pages.
Today’s recipe is Sindhi Kadhi – Veggies in chickpea flour curry, which is similar to (onion/broccoli) Fritters with yogurt sauce (Punjabi Pakore waali Kadhi) in terms of the spices used. But Sindhi Kadhi uses vegetables instead of fritters and chickpea flour to make the sauce instead of yogurt + chickpea flour. It is easier and faster as well. Vegetables usually used in Sindhi Kadhi are cluster beans, drumsticks or Okra with potatoes, carrots, green beans and other veggies. These veggies are often cooked before adding to the kadhi in the last 10 minutes of simmering (okra is roasted in oil until golden, beans are cooked in pressure cooker or boiled). Use any veggies you like and make this kadhi. Serve over rice, or with flatbread. I served this with Squash flatbread (Paratha).
More Indian Mains
- Chickpeas in South Indian coconut, curry leaf, pepper sauce
- Brussels Sprouts Potato curry
- 1 Pot Chickpeas, sweet potato, spinach curry.
- Carrots Green Beans Coconut Stir fry – Poriyal
More chickpea flour / besan recipes
Roast the chickpea flour until toasted. Add 1 cup of water and combine.
Add more water, veggies, cover and cook until the veggies are tender.
Add the tang and serve over rice, as a soup or with flatbread.
Vegetables in Chickpea flour Sauce - Sindhi Kadhi Recipe
- 1 tsp oil
- 1/2 tsp (0.5 tsp) cumin seeds
- 1/3 tsp (0.33 tsp) fenugreek seeds
- 1/8 tsp (0.13 tsp) asafetida hing omit to make gluten-free or use a certified gluten-free asafetida
- 8 to 10 curry leaves fresh or frozen
- 1 Tbsp chopped ginger
- 1 hot green chili finely chopped
- 1/4 cup (30 g) chickpea flour or besan
- 1/2 tsp (0.5 tsp) turmeric
- 1/4 to 1/2 tsp cayenne
- 3.5 cups (875 ml) of water room temperature or luke warm
- 3/4 tsp (0.75 tsp) or more salt
- 1.5 to 2 cups (273 g) small chopped veggies potatoes, green beans, carrots, cauliflower etc
- 1 (1) tomato finely chopped
- 2 to 3 tsp tamarind paste or 1 to 2 tbsp tamarind pulp, dry tamarind pods soaked in hot water, pulp reserved and the seeds removed
- 1/2 tsp (0.5 tsp) lime juice or to taste
- Heat oil over medium heat in a saucepan. When the oil is hot, add cumin and fenugreek seeds and cook until they change color and get fragrant. Stir frequently. 1 to 2 minutes.
- Add asafetida and curry leaves carefully. Once the sputtering has died down, add ginger and green chili and cook for a minute. Add the chickpea flour and mix in. Roast the chickpea flour for 3 to 4 minutes, stir every minute.
- Add turmeric, cayenne and 1 cup of water and mix in. Use a whisk if needed. Mix until all of the chickpea flour is well dissolved and there are no lumps.
- Add rest of the water, salt, veggies, Mix, cover and cook over medium heat for 17 to 18 minutes.
- Add in the tomatoes, tamarind, lime juice and mix in. Reduce heat to medium low. Partially cover and simmer for 5 minutes. Taste and adjust salt, tang and heat. Add a dash of sugar or jaggery if needed and mix in. Serve over rice, with roasted potatoes, or as a soup.
To make a thicker soup, use less water (2.5 to 3 cups) Nutritional values based on one serving