Karachi Sindhi Kadhi

Ingredients

• 5 tbsp besan (gram flour/chickpea flour) (Roast lightly before using for better flavour)
• 2 medium aloo (potatoes) (Peeled and cubed)
• 1 small baingan (eggplant) (Cubed — optional but traditional)
• 1 medium gajar (carrots) (Sliced into rounds)
• 100 g phali (green beans/French beans) (Cut into 2-inch pieces)
• 2 tbsp imli (tamarind) (Tamarind paste — or soak a golf-ball of tamarind in warm water and strain)
• 15 leaves kari patta (curry leaves) (Fresh are much better than dried)
• 1 tsp rai (mustard seeds) (For tarka)
• 1 tsp zeera (cumin seeds) (For tarka)
• 3 whole sukhi laal mirch (dried whole red chillies)
• 1 tsp haldi (turmeric) (Sindhi kadhi uses more haldi than other dishes)
• 1 tsp laal mirch powder (red chilli powder)
• 3 tbsp tel (cooking oil)
• 1.5 tsp namak (salt)
• 1.5 litres pani (water)

Instructions

1. ROAST BESAN: In a dry pan, toast besan over medium heat for 3-4 minutes, stirring constantly, until it turns one shade darker and smells nutty. HINT: Roasted besan eliminates the raw flour taste — this is the step many recipes skip and shouldn't.
2. MAKE THE BESAN SLURRY: Mix roasted besan with 300ml cold water to make a smooth paste. Whisk out all lumps — this is critical for a smooth kadhi. Add more water to make it pourable.
3. COOK THE BASE: Heat oil in a large pot. Add rai — wait for it to pop. Add zeera, kari patta, and sukhi laal mirch. Add haldi and laal mirch powder. Stir quickly.
4. BUILD THE KADHI: Add the besan slurry to the pot along with remaining water. Stir continuously on medium heat as it comes to a boil — if you stop stirring, it will lump. Cook 15 minutes, stirring frequently.
5. ADD VEGETABLES: Add aloo, gajar, phali, and baingan. Add tamarind paste and salt. Simmer on low heat 20-25 minutes until vegetables are tender. The kadhi will thicken as it cooks.
6. ADJUST AND SERVE: Taste and balance — add more imli for tang, more salt if needed. Consistency should be medium-thick. Serve hot.