Sindhi Kadhi

Sindhi Kadhi warms my soul like no other dish can. Every time I go home to Karachi, I always ask my mother to make this dish. Sindhi Kadhi is sour because of the tamarid and you can put any and all vegetables in there. My favourite are obviously the peas and carrots! Enjoy this family recipe!


  • 2 tbsp oil
  • ½ tsp fenugreek seeds
  • ½ cup Chickpea flour
  • 4 cups of water
  • 1 tbsp salt
  • ½ tsp red chilli powder
  • ⅛ tsp turmeric powder
  • 2 cup peas
  • ½ eggplant
  • 1 dozen fried okra
    1. 1 dozen okra
    2. 2 tbsp oil
  • 2 potatoes
  • String beans
  • Tamarind water
    1. Handful of tamarind
    2. 3 cup hot water 
  • Tadka
    1. 3 tsp oil
    2. 1 tsp ginger paste
    3. 1 tsp garlic paste
    4. 2 red chillies
    5. 3 curry leaves


  • Soak tamarind in hot water
  • Add oil to fry pan. 
  • Fry okra in the oil.
  • Turn on the flame to low
  • Add oil to the saucepan
  • Add fenugreek seeds to the oil. Roast seeds for a few minutes.
  • Add chickpea flour to oil and make a foamy paste out of the flour. Paste should go brown.
  • Add water and salt to the paste.
  • Add red chilli, turmeric powder to the mixture.
  • Add potatoes, peas to the mixture.
  • Add the tamarind liquid to the curry
  • When the potatoes have softened add eggplant and okra to the mixture. 
  • Make tadka:
    1. In a small fry pan, add the oil on medium heat
    2. Add the ginger and garlic paste to the oil
    3. Brown the ginger and garlic
    4. Add red chillies and curry leaves
  • When the curry is at the consistency you want add the tadka
  • Serve with rice

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