Vegetables in Chickpea flour Sauce – Sindhi Kadhi Recipe. Indian Spiced Vegetables in chickpea flour curry..No Onion No Garlic

Jump to Recipe

On days when I want something new but can’t think of what, I fall back on Indian food. The cuisine is so diverse from all over the country, the many regions, states, family recipes and more that there is always something new to try.

These recipes might not be the popular cookie or mac and cheese or a samosa or tikka masala. These are humble vegetable or bean/dal recipes that are flavorful and delicious. Some might need you to step out of the usual comfort zone of expected flavor profiles. Try them atleast once. For more options, look into my cookbook which has recipes by region listed in the last few pages.

Today’s recipe is Sindhi Kadhi – Veggies in chickpea flour curry, which is similar to (onion/broccoli) Fritters with yogurt sauce (Punjabi Pakore waali Kadhi) in terms of the spices used. But Sindhi Kadhi uses vegetables instead of fritters and chickpea flour to make the sauce instead of yogurt + chickpea flour. It is easier and faster as well. Vegetables usually used in Sindhi Kadhi are cluster beans, drumsticks or Okra with potatoes, carrots, green beans and other veggies. These veggies are often cooked before adding to the kadhi in the last 10 minutes of simmering (okra is roasted in oil until golden, beans are cooked in pressure cooker or boiled). Use any veggies you like and make this kadhi. Serve over rice, or with flatbread. I served this with Squash flatbread (Paratha).



More Indian Mains

More chickpea flour / besan recipes

Steps:

Roast the chickpea flour until toasted. Add 1 cup of water and combine.

Add more water, veggies, cover and cook until the veggies are tender.

Add the tang and serve over rice, as a soup or with flatbread.