By Aditi Saraswat
February 11, 2026
Sindhi Kadhi is a tangy, comforting curry that is prepared without curd, thickened with besan and is loaded with seasonal vegetables. This homestyle dish is wholesome, satisfying, and pairs beautifully with rice.
3 tbsp gram flour (besan) 3 tbsp oil 1 tsp cumin seeds ¼ tsp fenugreek seeds 8–10 curry leaves 1 pinch asafoetida (hing) 1 medium tomato, finely chopped ½ tsp turmeric powder 1 tsp red chilli powder 1½ tsp salt (or to taste) 6 cups water ½ cup chopped drumsticks ½ cup diced potatoes ¼ cup chopped carrots ¼ cup chopped okra (bhindi) 2 tbsp chopped coriander leaves
In a deep pan, heat 3 tablespoons of any oil. Add cumin seeds, fenugreek seeds, curry leaves, and hing to it. Let them splutter and turn aromatic.
Lower the flame and add besan to this. Roast it constantly on medium-low heat for about 6 to 8 minutes until it turns golden and releases a nutty aroma.
Add the chopped tomatoes, turmeric, red chilli powder, and salt to this. Cook until the tomatoes turn soft and the oil begins to separate from the mixture of roasted besan.
Slowly pour in 6 cups of water and stir constantly to avoid the formation of any lumps. Let it boil, letting the kadhi thicken slightly.
Add drumsticks, potatoes, carrots, and cook them for about 10–12 minutes. Add okra in the last and simmer until the vegetables turn soft and flavours combine beautifully.
Cook until the kadhi gets a medium-thick consistency. Garnish it with chopped coriander and serve hot with steamed rice.