Go Back
–+ servings
vegan curry chickpeas

Sindhi Kadhi | Vegan Curry with Vegetables

Jyoti Behrani
Sindhi Kadhi: A tangy, spicy, and flavorful vegetarian curry made with a variety of vegetables and gram flour (besan), and is served with rice.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course entrees, Main Course
Cuisine Indian, Sindhi
Servings 8
Calories 198 kcal

Equipment

Ingredients
  

  • 6 medium tomatoes
  • 10-12 gobi , (cauliflower florets)
  • 12-14 bhindi , (okra)
  • ½ cup matar , (green peas) fresh or frozen
  • 12-14 green beans
  • 12-14 Vegetable Drumsticks
  • ½ inch ginger , chopped
  • 2 green chili , chopped, as per taste
  • 2 inch ginger , coins (optional), slice into circle or coins, around 5-6 pieces
  • ½ cup oil
  • 6 cups water ,divided (2 cups + 2 cups + 2 cups)

Dry Ingredients:

For Garnish:

  • Fresh coriander, chopped
  • 1 lemon , juice, as per taste

Instructions
 

Step 1: Make Tomato puree

  • In a sauce pan, add tomatoes, 2 cups of water.
  • Cover and bring it to a boil. Reduce the heat to medium and cook for 5 minutes.
  • Turn off the heat.
  • Add tomatoes and the liquid into a blender.
    Note: Use EXTREME CAUTION while blending "HOT" liquids. Keep the lid of the blender slightly open to let the hot air escape while blending, to avoid any accidents. Use a kitchen towel to cover the lid to avoid any splashes. You can also use immersion blender to puree.
  • Blend to a smooth puree.
  • Strain the puree through a fine mesh strainer. Keep the puree aside.

Step 2: Prepare the Base of the Kadhi

  • Turn on Instant Pot ON saute mode (high), when it displays "HOT", add oil, mustard seeds, wait for seeds to crackle, now add cumin seeds, fenugreek seeds, asafoetida, saute for 15 seconds.
  • Add besan / chickpea flour, saute until flour changes color from pale yellow to brown in color. Saute for around 5-7 minutes. Keep sauteing every 30 - 60 seconds, to prevent besan / chickpea flour from getting burnt.
    Note: This is a important step, do not leave this step unattended. It takes few seconds for besan / chickpea flour to go from roasted to burnt.
  • After sauteing the besan for 5-7 minutes, you will see change in color from pale yellow to brown. Also the besan will be much lighter and smoother.
  • Add 2 cups of water, tomato puree, turmeric, red chili powder, salt to taste. Whisk this mixture, make sure there are no lumps.
  • Turn OFF saute mode. Close the Instant Pot lid, vent on sealing. Turn ON soup mode(low) for 15 minutes.
    Note: Turn OFF the "keep warm" mode. While the base of the kadhi is in making, proceed with STEP 3.

Step 3: Cook Vegetables

  • Add drumsticks to pan, add water to cover the drumsticks and ⅛ teaspoon of salt, bring it to a boil.
  • Reduce the heat and cook until the drumsticks are cooked, around 5-7 minutes.
  • Turn off the heat. Keep the drumsticks aside.
    Note: The drumsticks will change color from bright green to pale green color when cooked.

For Okra / bhindi:

  • Heat a kadai or a pan, add 2-3 tablespoon of oil.
  • Add okra / bhindi and cook on medium heat until almost cooked, around 5-7 minutes.
  • Turn off the heat. Keep the okra aside.

Step 4: Continue with Instant Pot cooking

  • After 10 minutes of natural pressure release, manually release the remaining pressure. Open Instant Pot, turn ON saute mode (high).
  • Add 2 cups of water. Mix well. Cover with a lid and bring the kadhi to a rolling boil.
  • Add all the veggies (except okra and drumsticks) - cauliflower, green beans, green peas, ginger coins, ginger chopped, green chili.
    Note: Do not add okra and drumsticks at this stage.
  • Cover with a lid and bring the kadhi to a boil.
  • Uncover and cook until veggies are tender - crisp but not mushy, around 3-5 minutes.
  • Finally, add okra and drumsticks. Adjust the seasoning. Add lemon juice for more tangy kadhi. Cook for 2-3 minutes, turn OFF Instant Pot.
  • Garnish with some fresh cilantro and serve this kadhi with some steamed white rice. Enjoy!

Notes

 
  1. Use EXTREME CAUTION when blending HOT liquids to avoid any accidents. Follow manufacturers recommended instructions when using kitchen appliances.
  2. Please checkout the post for details and all the PRO tips to make the BEST Sindhi Tomato kadhi.
  3. Adjust seasoning salt+red chili as per taste. Add lemon juice depending upon how tangy you like the kadhi.
  4. The consistency of the kadhi thickens as it cools down. Adjust the consistency of the kadhi by adding more water if required.
  5. How to prep veggies - please refer to How to prep veggies discussed earlier in the post.
  6. What other veggies can be added to the kadhi - please refer to How to prep veggies discussed earlier in the post.
  7. For stove top cooking, follow the same instructions as discussed in the recipe. Bring the base of the kadhi to a rolling boil, reduce the heat to medium- low and simmer the kadhi for 15-20 minutes, stirring occasionally to prevent any overflowing of the kadhi. Rest of the steps remain the same as Instant Pot. Note: Use a dutch oven or heavy bottom pot (around 8 qt).
  8. This recipe was created in Instant Pot Duo, 8 quarts.

Nutrition

Nutrition Facts
Sindhi Kadhi | Vegan Curry with Vegetables
Serving Size
 
8
Amount per Serving
Calories
198
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
9
g
Sodium
 
68
mg
3
%
Potassium
 
451
mg
13
%
Carbohydrates
 
14
g
5
%
Fiber
 
4
g
17
%
Sugar
 
5
g
6
%
Protein
 
4
g
8
%
Vitamin A
 
1104
IU
22
%
Vitamin C
 
31
mg
38
%
Calcium
 
46
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Tried this recipe?Mention @livingsmartandhealthy or tag #livingsmartandhealthy
Subscribe to my YouTube Channel!Check out Living Smart And Healthy!

KEYWORD

curry, kadhi, sindhi kadhi, vegan curry, vegetable curry