Sindhi Kadhi Recipe { Shumly’s Saturdays }
For frying Potatoes
For Curry
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.