Sindhi Tomato Kadhi

SINDHI TOMATO KADHI

Flavorful, tangy kadhi made by roasting chickpeas flour, along with some tomato puree and some Indian spices. Vegetables are simmered in this kadhi until cooked. 

The flavors from different vegetables blend in this kadhi so amazingly that it is truly one of the BEST kadhis. 

Typically this dish is served over steamed white rice and some Aloo Tuk / Crispy potatoes.

One of the most satisfying and comforting meals – is Sindhi Tomato Kadhi. A perfect meal for Sunday afternoons.

I remember growing up in India, every Sunday afternoon my mom used to make this kadhi chawal (rice), aloo tuk for lunch, delicious, and so comforting.

Our entire family used to get together and we all used to enjoy this meal as a family.

Even today we all look forward to Sunday afternoons, for those special family times and comforting meals.

There are a few ways to make this kadhi. Today I am sharing my mom’s recipe for Sindhi Tomato Kadhi.

It’s the best kadhi recipe I have tried thus far. She makes the BEST kadhi!!!

HOW TO PREP VEGGIES 

This recipe requires some prep work as we will be using lots of fresh vegetables. The best part of this kadhi is that you can use vegetables of your choice. Some of the vegetables that we like in our kadhi are:

CAULIFLOWER – cut the cauliflower into bite-size florets.

OKRA / BHINDI – trim the ends,  and slit vertically keeping the okra intact (refer to the pic above)

GREEN BEANS  – trim the ends, cut vertically and then into halves (refer to the pic above). Guvar or cluster beans can also be used in place of green beans.

GREEN PEAS – I prefer frozen Indian green peas from Indian/Asian grocery stores. I don’t prefer petite peas, as they add sweetness to the kadhi. If using petite peas, reduce the quantity to half.

VEGETABLE DRUMSTICKS – I prefer frozen drumsticks available in most Indian / Asian grocery stores.

GINGER – cut into thin slices or coins (optional), adds a nice refreshing taste to the kadhi.

Other vegetables that go well in kadhi are potatoes, yum, lauki or bottle gourd, bhee or lotus roots, sugar snap peas, tindora or ivy gourd

HOW TO MAKE SINDHI TOMATO KADHI

Let’s walk through step by step process of making this yummy kadhi. I am making this kadhi in an Instant Pot, however, this recipe can also be made on a stovetop. Use a heavy bottom pot for stovetop cooking.

RECIPE VIDEO – SINDHI TOMATO KADHI

STEP 1: HOW TO MAKE TOMATO PUREE

Tomatoes are a star ingredient in this Sindhi Tomato Kadhi.  The fresh tomato puree adds a whole lot of flavor to this kadhi.

I prefer to cook the tomatoes first and later puree them to get a nice silky, smooth texture puree.

The method for making tomato puree is pretty straightforward, using the blanching technique, you blanch or boil the tomatoes.

No need to remove the skin of the tomatoes as we will be blending it first and later straining this puree to discard any seeds or tomato skin.

This smooth texture tomato puree is used in the base of kadhi, thus giving the kadhi a nice and smooth texture as well as tanginess.

1. Add tomatoes, and 2 cups of water.

2. Cover and bring it to a boil. Reduce the heat to medium and cook for 5 mins.

3. Turn off the heat. Tomatoes are blanched.

4. Add tomatoes and the liquid into a blender. 

5. Blend to a smooth puree.

6. Strain the puree through a fine mesh strainer. Keep the puree aside.

STEP 2: DIRECTIONS FOR THE BASE OF THE KADHI

This is an important step in making the Sindhi Tomato Kadhi, roasting the chickpeas flour or besan to form the base of this kadhi.

Roasted chickpea flour or besan turns aromatic and also changes color from pale yellow to brown. Do not leave this step unattended. It takes a few seconds for besan/chickpeas flour to go from roasted to burnt. 

Once the besan or chickpeas flour is nicely roasted, add water and whisk this mixture, making sure there are no lumps.

Add tomato puree (from Step 1), all the spices, and salt to taste, and whisk it again. Close the Instant Pot lid, and vent on sealing.

Turn ON soup mode(low) for 15 mins. Note: Turn OFF the “keep warm” mode.

While the base of the kadhi is in making, you can proceed with STEP 3.

STEP 3: HOW TO COOK VEGETABLES

Drumsticks, okra, and lotus roots, all have different cooking requirements. And therefore I chose to cook these vegetables separately.

Drumsticks when added raw to the kadhi, leave a slightly bitter taste in the kadhi.

I prefer to cook the drumsticks separately. Once cooked, drain and keep the drumsticks aside to be added later in the kadhi.

Okra or bhindi when added raw to the kadhi, turns slimy or mushy.

Fresh lotus roots take the longest to cook. 

FOR VEGETABLE DRUMSTICKS

Note: The drumsticks will change color from bright green to pale green color when cooked.

FOR OKRA / BHINDI

If using fresh lotus roots in the kadhi, these need to be cooked before adding them to the kadhi.

Peel the skin, and cut it into 1/2 inch thickness, circle, or semi-circle (depending upon the size of the lotus roots).

Boil it with some salt until cooked. Drain the water and use the lotus roots in the kadhi.

You can also use frozen lotus roots available in Indian / Asian supermarkets.

Note: No need to pre-cook the frozen lotus roots just add them with the rest of the vegetables while cooking.

STEP 4: CONTINUE WITH INSTANT POT COOKING

Once the base of the kadhi is ready, it’s time to add soul to the kadhi – vegetables.

Layering or adding vegetables based on their cooking time is important.

Vegetables that take the longest to cook go in first, followed by ones that take less cooking time.

Here’s the order in which the vegetables must be added to the kadhi:

Note: The order in which you add vegetables will impact the texture of the veggies. Follow the guideline below for the best results.

1. Add the root vegetables first. Vegetables that take longer to cook such as potatoes, yum…, cook the vegetables for a couple of minutes to give them a head start.
2. Next add vegetables that require less cooking time such as cauliflower, peas, green beans, lauki or bottle gourd, bhee or lotus roots (cooked), sugar snap peas, tindora, or ivy gourd. Cook these vegetables until tender-crisp, but not too soft or mushy.
3. And finally, add all the pre-cooked vegetables such as drumsticks, okra, or bhindi. 

Note: I prefer to cook the okra before adding it to the kadhi since adding the raw okra makes it very mushy and slimy. Also, I  cook drumsticks before adding them to remove any bitter taste from the drumsticks.

Finally, adjust the seasoning.  Add lemon juice for more tangy kadhi.

Garnish with some fresh cilantro and serve this yummylicious kadhi with some steamed white rice and some aloo tuk / crispy potatoes as a side… bon appetit!!!

TIPS FOR THE BEST SINDHI TOMATO KADHI

Tomatoes are the star ingredient of this kadhi. I prefer fresh tomatoes, however canned tomato puree may also be used. 

Roast the chickpeas flour until slightly brown. Do not leave this step unattended, chickpeas can go from roasted to burnt in no time.

The order in which you add vegetables will impact the texture of the veggies. For best results add all the vegetables as suggested:

Add the root vegetables first. Root vegetables such as potatoes, yum…, take longer to cook than others. Therefore, cook these vegetables for a couple of minutes before adding any other vegetables.

Next add vegetables that require less cooking time such as cauliflower, peas, green beans, lauki or bottle gourd, bhee or lotus roots (cooked), sugar snap peas, tindora, or ivy gourd. Cook these vegetables until tender-crisp, but not too soft or mushy.

And finally, add all the pre-cooked vegetables such as drumsticks, okra, or bhindi. 

TIPS FOR THE BEST SINDHI TOMATO KADHI (CONTD)

Cook drumsticks, okra, and lotus roots, before adding them to the kadhi. These vegetables have different cooking requirements. 

Raw drumsticks when added to the kadhi, leave a slightly bitter taste in the kadhi. So, it is best to pre-cook these vegetable drumsticks separately. Once cooked, drain and keep the drumsticks aside and add them at the end.

Raw okra or bhindi when added to the kadhi, it turns slimy or mushy. Therefore, pre-cook this bhindi separately and add it at the end.

Fresh lotus roots take the longest to cook. Pre-cook and add it to the kadhi at the end.

You can also use frozen lotus roots available in Indian / Asian supermarkets. However, no need to pre-cook the frozen lotus roots just add them with the rest of the vegetables while cooking.

I prefer frozen Indian green peas. If using petite peas, reduce the quantity to half.

You can also use tamarind pulp or lemon used to make kadhi tangier.

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