Name: Sindhi Vegetable Kadhi (Light, Besan-based)
Yield: 4 servings
Ingredients: Gram flour (besan) — 4 tbsp (40 g); Ghee (cow) — 1 tbsp (15 g); Cumin (jeera) — ¼ tsp (1 g); Fenugreek seeds — ¼ tsp (0.5 g); Water — 3¾ cups (900 ml); Tomato — 2, puréed (150 g); Drumstick pods (sahjan) — 1 pod (80 g); Potato — 1 small (80 g); Okra (bhindi) — 6 (80 g); Carrot — ½ (60 g); Ginger, fresh — 2 tsp (10 g); Turmeric powder — ¼ tsp (1 g); Tamarind pulp — small (5 g); Rock salt (sendha namak) — ¾ tsp (4 g); Curry leaves — 8 (1 g)

Serves: 4
Portion: 1 katori
Time: 45 min
Texture: Soft vegetables in gravy
Season: WinterMonsoon
Dosha: Vata
Pitta
Kapha
Vata–Kapha

Ingredients

What you need

Custom servings

Ingredients for 4 servings
Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Gram flour (besan)	4 tbsp	40 g	200 g
Ghee (cow)	1 tbsp	15 g	75 g
Cumin (jeera)	¼ tsp	1 g	5 g
Fenugreek seeds	¼ tsp	0.5 g	2.5 g
Water	3¾ cups	900 ml	4500 ml
Tomato	2, puréed	150 g	750 g
Drumstick pods (sahjan)	1 pod	80 g	400 g
Potato	1 small	80 g	400 g
Okra (bhindi)	6	80 g	400 g
Carrot	½	60 g	300 g
Ginger, fresh	2 tsp	10 g	50 g
Turmeric powder	¼ tsp	1 g	5 g
Tamarind pulp	small	5 g	25 g
Rock salt (sendha namak)	¾ tsp	4 g	20 g
Curry leaves	8	1 g	5 g

Method

How to cook it

Step 1: Roast besan in ghee with cumin and methi seeds on low until brown and fragrant (8 minutes).
Step 2: Whisk in water gradually; add tomato, ginger, turmeric.
Step 3: Add vegetables; simmer 20 minutes until all are soft.
Step 4: Add tamarind water and salt; simmer 5 minutes; temper curry leaves.