Sindhi Kadi

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Sindhi Kadi


Cooking Time

Preparation Time :20 Min

Cook Time : 1 Hr 30 Min

Total Time : 1 Hr 50 Min


Serves : 6
  • 3 nos medium potatoes

  • 2 nos medium tomatoes

  • 10-12 nos ladyfinger

  • 10-12 nos french beans

  • 10-12 nos cluster beans

  • 2 nos medium apple gourd

  • 10-12 nos florets cauliflower

  • 1/4 cups peas

  • 2 inch piece ginger

  • 2 tbsp oil

  • 4 tbsp gram flour

  • 2 tbsp curry leaves

  • 1 pinch asafoetida

  • 1 tsp fenugreek seeds

  • 1 tsp cumin seeds

  • 1/2 tsp mustard seeds

  • 1/2 tsp turmeric powder

  • 1 tsp red chilli powder

  • 2 tsp salt

  • 1 tbsp imli paste


  • Wash all the vegetables, peel the potatoes and apple gourd and cut them in 1 1/2 inch pieces approx.
  • Cut the ends of french and cluster beans as they go in whole.
  • Cut the ends of ladyfinger and make a longitudinal slit on one side.
  • Saute all the vegetables in some oil so that they get cooked easily later.
  • In a pressure cooker or big vessel take oil,put mustard ,cumin and fenugreek seeds and as they flutter add asafetida and curry leaves.
  • To this add the gram flour and roast it on a low flame till it turns brown.
  • Add grated ginger and red chilli powder.
  • Puree the tomatoes and add to the gram flour and mix fast to remove any lumps.
  • Add in more water,approx 2 litres and let it come to boil.
  • Keep stirring the kadi and add salt and turmeric powder.
  • After 10-15 mins of boiling,add potatoes,apple gourd ,peas and both the beans.
  • Let it simmer on low flame.
  • Put the cauliflower florets and ladyfinger after 20 mins when the above veggies are half done, as former takes less time to cook.
  • Keep the kadi simmering on low flame for nearly 1 1/2 hour ,more it simmers more its taste enhances.
  • Check for the done ness of all the veggies and add imli paste.
  • Switch off the gas and serve hot with steamed rice and aloo tuk.