SINDHI KADHI.. Ideal Sunday Lunch!

We have so many different kinds of Kadhi in India.. Maharashtran, Gujarati, Punjabi, Marwari.. I love them all. One of my favorites is Sindhi Kadhi. Couple this with plain rice and it makes for the ultimate Sunday Lunch. Just like any other kadhi or dish, this too has its varied versions that differ from household to household. This is how my mother used to make it. Its best enjoyed with Plain Steamed Rice and Roasted Papad. We often relished it as our Sunday Lunch.

This kadhi and most Sindhi things always reminds me of the wonderful time spent at my friend Sonia's place. My second home. Her mother, Ganwani Aunty, has been a big inspiration in my life. As a kid I was in awe of her. They way she cooked up these wonderful innovative dishes in her kitchen and the way she managed her house. I have yet to taste a Koki (onion bread) better than hers. This one's for you aunty :*

Ingredients:

Oil, 2 tbsp
Fenugreek Seeds, 1 tsp
Cumin Seeds, 1 tbsp
Curry Leaves, 1 sprig
Green Chilies, 2 chopped
Ginger, 1 tbsp
Asofetida, 1 pinch
Turmeric Powder, 1 tbsp
Red Chili Powder, 1 tbsp
Salt to taste
Tomato Puree, 600 gms
Fresh Coriander Leaves, 2 tbsp
Gram Flour/Besan, 2 tbsp
Potato, 1 large cubed
Drumsticks, 3, each cut into 4 pieces

Procedure:

1. Heat a thick bottomed pan on medium heat. Once hot, add in the oil. Once the oil is hot add in the fenugreek seeds followed by cumin seeds.

2. Once the cumin seeds start to change color add in the green chilies and ginger.

3. Next add in the curry leave and asafoetida. Then add the besan/chickpea flour.

4. Cook the besan on medium heat until golden brown. Keep stirring. This should take about 5-6 minutes. 

5. Now add in the turmeric powder and salt. Mix well. 

6. Next add in the tomato puree and give it a stir. 

7. Add in the red chili powder and coriander leaves.

8. Finally add the potatoes and drumsticks. I don't like my kadhi with too many vegetables but you're welcome to add as many as you like. 

9. Cover and cook for about 20 minutes. After 20 minutes, check the potatoes. If uncooked, you can add a little more water and cook further until the potatoes are done. 

10. Garnish with coriander leaves and serve hot with steamed rice and papad.