Sindhi Kadhi Recipe { Shumly’s Saturdays }

TOMATO CURRY WITH FRIED POTATO

Recipe Credit: Priya Chhabria

Popular as Sindhi Kadhi this tangy tomato curry is a staple of the Sindhi community in India. Combined with boiled or steamed rice and Aloo tuk (fried potato), it makes a complete meal. This combination is loved by most kids too.

Recipe Serves: 4-5 people

INGREDIENTS (POTATO)

Potato – 500 grams

Red chilli powder or Pepper powder – ½ tsp.

Coriander powder – 1 tsp.

Turmeric powder – ½ tsp.

Salt to taste

Oil for deep frying

METHOD

Peel and cut potatoes into medium size long pieces

Add salt and turmeric. Keep aside for 15 minutes

Heat oil in a pan and deep fry potatoes on low heat.

Prick them with a fork after a while to check if they have become soft.

Take them out on kitchen tissue. Allow to cool.

Lightly press them between your palms to give them a flat shape.

Fry again till light brown

Sprinkle red chilli powder or pepper powder and coriander powder.

INGREDIENTS (CURRY)

Tomatoes – ½ kg, ripe and red

Gram flour – 2 tbsp.

Cumin seeds – ¼ tsp.

Asafoetida – a pinch

Fenugreek seeds – ½ tsp.

Salt to taste

Red chilli powder- ½ tsp. (increase or reduce quantity a per taste)

Coriander powder – 1 tsp.

Ginger – 1 tbsp., chopped fine

Lady finger / Okra – 6 pieces about 3-4 inch long, sliced diagonally and deep fried

Oil – 2 tbsp

Water – ¾ cup

Curry leaves – 8-10 (optional)

METHOD:

Boil tomatoes with 2 cups of water till soft. Cool. Blend in mixer. Strain.

In a heavy base pan, put oil. When the oil is hot, add gram flour and keep stirring till it turns golden brown.

Add cumin seeds, fenugreek seeds, red chilli powder, coriander powder, ginger, curry leaves and salt .

Add water to make it into a paste. Keep stirring while you do so.

Add the tomato puree. Stir well. Let it boil on slow flame for 20 minutes.

Put the pieces of lady finger to it. Boil for another 2 minutes.

Garnish with fresh coriander.

Print Recipe

Sindhi Kadhi Recipe { Shumly's Saturdays }

Course

Main Course

Cuisine

Indian, Sindhi

Servings

people

Ingredients

For frying Potatoes

• 500 gms potato
• 1/2 tsp red chilli powder or pepper powder
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• salt to taste
• Vegetable Oil for frying

For Curry

• 1/2 kg Tomatoes Ripe and Red
• 2 tbsp gram flour (besan)
• 1/4 tsp Cumin seeds (jeera)
• a pinch asafoetida (hing)
• 1/2 tsp fenugreek seeds (methi seeds)
• salt to taste
• 1/2 tsp red chilli increase or reduce quantity a per taste
• 1 tsp coriander powder
• 1 tbsp ginger finely chopped
• 6 pieces Lady finger / Okra about 3-4 inch long, sliced diagonally and deep fried
• 2 tbsp Vegetable Oil
• 3/4 cup water
• 8-10 no curry leaves optional

Course Main Course Cuisine Indian, Sindhi Servings people Ingredients For frying Potatoes 500 gms potato 1/2 tsp red chilli powder or pepper powder 1 tsp coriander powder 1/2 tsp turmeric powder salt to taste Vegetable Oil for frying For Curry 1/2 kg Tomatoes Ripe and Red 2 tbsp gram flour (besan) 1/4 tsp Cumin seeds (jeera) a pinch asafoetida (hing) 1/2 tsp fenugreek seeds (methi seeds) salt to taste 1/2 tsp red chilli increase or reduce quantity a per taste 1 tsp coriander powder 1 tbsp ginger finely chopped 6 pieces Lady finger / Okra about 3-4 inch long, sliced diagonally and deep fried 2 tbsp Vegetable Oil 3/4 cup water 8-10 no curry leaves optional

Instructions

For Frying Potatoes

1. Peel and cut potatoes into medium size long pieces
2. Add salt and turmeric. Keep aside for 15 minutes
3. Heat oil in a pan and deep fry potatoes on low heat.
4. Prick them with a fork after a while to check if they have become soft.
5. Take them out on kitchen tissue. Allow to cool.
6. Lightly press them between your palms to give them a flat shape.
7. Fry again till light brown
8. Sprinkle red chilli powder or pepper powder and coriander powder.

For making Curry

1. Boil tomatoes with 2 cups of water till soft. Cool. Blend in mixer. Strain.
2. In a heavy base pan, put oil. When the oil is hot, add gram flour and keep stirring till it turns golden brown.
3. Add cumin seeds, fenugreek seeds, red chilli powder, coriander powder, ginger, curry leaves and salt.
4. Add water to make it into a paste. Keep stirring while you do so.
5. Add the tomato puree. Stir well. Let it boil on slow flame for 20 minutes.
6. Put the pieces of lady finger to it. Boil for another 2 minutes.
7. Garnish with fresh coriander.

Recipe Notes

Popular as Sindhi Kadhi this tangy tomato curry is a staple of the Sindhi community in India. Combined with boiled or steamed rice and Aloo tuk (fried potato), it makes a complete meal. This combination is loved by most kids too.

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