This Sindhi Kadhi Is Kareena Kapoor's Go-To Comfort Food & Here's How You Can Make It Too

Sindhi Kadhi is a staple in every Sindhi household and everyone enjoys it with rice and something crispy like Aloo Tuk, and Bollywood actress Kareena Kapoor Khan is no different. Recently in a podcast, Kareena revealed how her Sunday afternoons are all about family get-togethers and comfort food. And since her mother is half Sindhi these heartwarming dishes hold a special place in her heart. Proving how Sindhi Kadhi is one of her favourite meals the actor shared a short video of enjoying the dish with her team during the promotions of her movie 'Crew'.

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Kareena Kapoor's favourite Sindhi Kadhi recipe

Let's dive into an easy recipe to relish this wholesome and comforting meal.

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Ingredients

5 tbsp vegetable oil

pinch of asafoetida

1 tsp cumin seeds

? tsp fenugreek seeds

12 curry leaves

2 green chillies (slit lengthwise)

1 inch grated ginger

2 tbsp gram flour/ chickpea flour

1 tsp turmeric powder

? tsp Kashmiri chilli powder

2 tbsp jaggery powder

1 ? tbsp tamarind paste

100 gms okra (slit lengthwise)

250 gms boiled potatoes (cut into medium chunks)

Salt to taste

Coriander for garnish

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Instructions

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1. Add a tbsp of oil to a pan and flash fry okra, making sure the oil coats all the pieces. Cover with a lid and cook for 2 minutes. Turn the heat off, transfer the okra to a separate pan and leave to rest.
2. Heat oil in a saucepan and add asafoetida and cumin seeds. After just a few seconds add fenugreek seeds. Fry for a couple of seconds and add green chillies and half the curry leaves. Then add ginger to the mix and let it fry for at least a minute.
3. After turning the heat to a low setting, add gram flour and roast for 2-3 minutes while stirring continuously. When the gram flour is roasted add the powdered spices and fry for 2-3 seconds.
4. Take the pan off the heat and slowly add 500 ml of water a little at a time. Using a whisk mix well to make sure there are no lumps.
5. Put the pan back on the heat and add jaggery and tamarind paste. Mix well to blend the paste with the kadhi completely. Add salt, taste and adjust the seasonings accordingly.
6. Add another 200 ml of water to thin out the kadhi and let it simmer on low heat for at least 5 minutes.
7. As the kadhi is cooking keep stirring it to avoid getting stuck to the pan.
8. Now add the fried okra and boiled potatoes and let it simmer for another 2 minutes.
9. Take off the heat and garnish with the remaining curry leaves and fresh coriander.
10. Serve hot with rice and enjoy!

Treat your taste buds to this simple and soupy kadhi that is a unique mix of hot, tangy, sweet and spicy.?Whether you are looking for a satisfying lunch option, or something homely yet delicious to wow your guests, try a hearty bowl of Sindhi Kadhi and you'll be hooked forever!

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