Sindhi Kadhi-SK Khazana

Ingredients list for Sindhi Kadhi-SK Khazana

• 2 Medium potatoes peeled and cut into medium cubes
• 10-12 Lady fingers cut into 1 inch pieces
• 1 Drumstick cut into 1 inch pieces
• 3-4 Cluster beans (gavar) cut into 1 inch pieces
• 1/2 cup Green peas
• 4 tablespoons Oil
• 1 teaspoon Cumin seeds
• 1/2 teaspoon Fennel seeds (saunf)
• 12-16 Curry leaves
• 2 Green chillies chopped
• 1/2 tablespoon Ginger finely chopped
• 1/2 cup Gram flour (besan)
• 1/2 teaspoon Turmeric powder
• to taste Salt
• /12 teaspoon Red chilli powder
• 1 Medium tomato finely chopped
• 2 tablespoons Tamarind pulp
• 1 1/2 tablespoons Fresh coriander leaves finely chopped
• for garnish Fresh coriander sprigs

Method

1. Heat oil in a non-stick pan. Add potatoes and stir-fry till browned. Drain on a plate.
2. Add lady fingers in the same pan and sauté till browned. Drain on the same plate.
3. Transfer the remaining oil into another non-stick pan. Add cumin seeds in the same pan and sauté till seeds change colour. Add fennel seeds, curry leaves, green chillies and ginger, mix and sauté well.
4. Add gram flour and mix well. Add 1 cup water, stir till the mixture thickens. Add 2 cups water and mix well ensuring there are no lumps.
5. Add turmeric powder and salt, mix and bring to a boil. Add drumstick and cluster beans, mix, cover and bring to a boil.
6. Add chilli powder, tomato, green peas and fried vegetables, mix well, cover and bring to a boil and cook till the vegetables are done.
7. Add tamarind pulp and coriander leaves, mix well and simmer for a minute.
8. Garnish with coriander sprig and serve hot with steamed rice.