Sindhi Kadhi - SK Khazana Sunday special meal in almost all Sindhi homes – simply delicious best had with rice and aloo tuk This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 27 Mar 2020 in Recipes Course New Update Advertisment Main Ingredients Medium potatoes, Ladyfingers Cuisine Sindhi Course Dals and Kadhis Prep Time 16-20 minutes Cook time 31-40 minutes Serve 4 Taste Tangy Level of Cooking Easy Others Veg Ingredients list for Sindhi Kadhi - SK Khazana 2 Medium potatoes peeled, cut into ½ inch cubes and soaked in water 10-12 Ladyfingers cut into 1 inch pieces 1 Medium drumstick peeled and cut into 1 inch pieces 3-4 Cluster beans cut into 1 inch pieces 2 Medium tomatoes finely chopped 2 tablespoons Green peas blanched 2-3 tablespoons Oil 1 teaspoon Cumin seeds 1/2 teaspoon Fennel seeds 10-12 Curry leaves 1 inch Ginger finely chopped 2-3 tablespoons Gram flour (besan) 2 Green chillies chopped to taste Salt 1/2 teaspoon Turmeric powder 1/2 teaspoon Red chilli powder 1 1/2 tablespoons Tamarind pulp 1 tablespoon Fresh coriander leaves chopped to garnish Fresh coriander sprig to serve Steamed rice Method Heat oil in a deep non-stick pan, add potatoes and mix well. Cover and cook till they turn a light golden. Drain on absorbent paper. Add ladyfingers to the same pan and sauté till browned. Drain on an absorbent paper. Add cumin seeds, fennel seeds, curry leaves and ginger to the oil remaining in the pan, mix and sauté till the seeds change colour. Add gram flour, mix well and sauté for 2 minutes. Add 1 cup of water and mix well to avoid any lumps. Add another 1-2 cups of water and mix well. Add drumsticks and cluster beans and mix well. Let the mixture come to a boil. Add green chillies and salt and mix well. Add sufficient water and mix well and let it come to a boil. Add turmeric powder and mix, cover and cook for 3-4 minutes on medium heat. Add tomatoes and mix well. Cook for 2-3 minutes. Add green peas and mix well. Add red chilli powder and tamarind pulp, mix well, cover and cook for 2 minutes on medium heat. Add the fried potatoes, ladyfingers and mix well. Cover and cook on low heat for 4-5 minutes. Add coriander leaves, mix well, cover and cook on medium heat for 3-4 minutes. Transfer into a serving bowl, garnish with a coriander sprig and serve hot with steamed rice. #Cumin seeds #Curry leaves #Fresh coriander leaves #Gram flour (besan) #Green chillies #Green peas #Oil #Red chilli powder #Salt #Steamed rice #Tamarind pulp #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article