SINdhi Kadhi - Sindhi Curry
 
Ingredients
  • 1 cup – Toor Dal1 no
  • 1 no – Tomato
  • 10 nos – Okra, slit lengthwise
  • 2 tbsp – Oil
  • 1 tsp – Fenugreek seeds
  • 1 tsp – Mustard seeds
  • 2 nos – Dry red chillies
  • 10 nos – Curry leaves
  • 1 pinch – Asafoetida
  • 2 tbsp – Besan
  • 1 tbsp – Red chilly powder
  • 1 tsp – Turmeric Powder
  • 1 tbsp – Tamarind paste
  • 1 tbsp – Jaggery powder
  • Salt to taste
Instructions
  1. Wash and soak the toor dal for ½ an hour. Pressure cook the dal and tomato till the dal is cooked very well. Well enough to mash it into a smooth purée.
  2. Once dal is cooked, mash it well using a handblender and make a smooth purée.
  3. In a deep pan heat the 1 tbsp oil, add the slit okras and fry on high flame till they are cooked and loose the slime. Till they crisp up.
  4. Transfer these okras onto a plate and set aside.
  5. In the same pan heat the remaining oil. Add mustard seeds, fenugreek seeds, asafoetida, curry leaves and red chillies and let them crackle and crisp up.
  6. Add the besan at this point and fry it till the besan gets well coated with the oil well and browns. Besan should loose it’s raw aroma.
  7. To this gradually in a stream add a cup of water while continuously whisking, making sure there are no lumps.
  8. Once the besan mixture has mixed well with the water, add the puréed dal. Add tamarind paste, jaggery and boil for a couple of minutes.
  9. Add fried okra and boil for further 5 minutes till it reaches a thick gravy consistency.
  10. Serve with steamed rice, ghee and papad.
Recipe by MADaboutkitchen at https://madaboutkitchen.in/sindhi-kadhi-sindhi-curry/