By Akshara
August 2, 2026
Sindhi kadhi is a prized regional delicacy that showcases how simple gram flour can be elevated into a complex and tangy vegetable curry. Unlike northern yoghurt-based kadhis, the Sindhi version relies on carefully roasting besan in oil until it achieves a deep golden colour and nutty aroma. Water and sour tamarind pulp are then whisked in to create a rich gravy that simmers alongside a colourful array of vegetables like cluster beans, drumsticks, potatoes, and ladies finger. Traditionally served hot over steamed rice accompanied by crispy fried potatoes, this nourishing dish delivers a harmony of sour, spicy, and earthy flavours.
4 tablespoons besan (gram flour)  3 tablespoons oil  1 teaspoon cumin seeds  1/2 teaspoon mustard seeds  A pinch of asafoetida (hing)  1 tablespoon ginger-green chilli paste  1/2 teaspoon turmeric powder  1 teaspoon red chilli powder  1 cup mixed vegetables (chopped potatoes, drumsticks, cluster beans, and fried bhindi)  3 tablespoons tamarind pulp  Salt to taste  Fresh coriander leaves for garnish
Heat oil in a deep pot over medium heat, add cumin seeds, mustard seeds, and asafoetida, letting them splutter to release their aroma.
Add the besan and roast slowly on low heat while stirring continuously until it turns a rich golden brown and smells nutty.
Stir in the ginger-green chilli paste, turmeric, and red chilli powder, then gradually pour in four cups of water while whisking constantly to prevent lumps.
Add the hard vegetables like potatoes and drumsticks with salt, simmer until tender, then stir in the tamarind pulp and fried bhindi, letting the kadhi cook for another five minutes before garnishing with fresh coriander.