By Devi Poojari
January 7, 2026
The traditional Sindhi kadhi is devoid of yoghurt unlike the kadhi preparations that are popular across India. Loaded with vegetables and with a distinct tangy flavour, enjoy this delicacy with steamed rice and aloo tuk on the side.
4-5 baby eggplants, quartered 6-7 lady fingers, halved 2 potatoes, diced 1 drumstick, cut into 2-inch pieces 3 tomatoes, grated 2 tablespoons gram flour 1-inch piece ginger, grated 1 teaspoon mustard seeds ¼ teaspoon fenugreek seeds 7-8 curry leaves
2 red chillies, broken ¼ teaspoon asafoetida 1.5 tablespoons ghee 1 teaspoon turmeric powder 1 teaspoon red chilli powder 1 tablespoon vegetable oil 2 tablespoons tamarind pulp 2 teaspoons jaggery, crushed Salt, to taste
Heat a tablespoon of oil in a pan and sauté the vegetables individually for 5-6 minutes each.
Set aside while heating the ghee in a separate saucepan and tempering the asafoetida, mustard seeds, red chillies and curry leaves.
Add the fenugreek and mustard seeds to let them crackle before adding the ginger to cook for a minute or two.
Add the gram flour and stir continuously to toast it and develop a nutty aroma before tipping in the grated tomatoes.
Cook for 4-5 minutes before adding the turmeric and red chilli powders, salt and tamarind pulp.
Pour some water and simmer for 10-12 minutes before adding in the sauteed vegetables and some more water.
Boil further for 8-10 minutes, until the vegetables are softened; adjust seasoning.
Add the jaggery and stir well to combine; rest for 25-30 minutes before serving hot with rice.