As for aubergines, they go all soft and squishy and I do not enjoy that texture in the curry at all so it is a complete no no for me. Some people like adding drumsticks and aubergines ( baingan) but you need to be careful with the drumsticks coz if you end up with bitter ones, they are pretty capable of ruining the whole dish. The veggies that are most often used for this curry are tinda, okra ( bhindi), bottle gourd ( lauki/ ghiya), cauliflower ( phool gobhi), potatoes, French beans, green peas ( matar).
Sindhi kadhi free#
Feel free to select what veggies you want to add to your curry but certain veggies are a must have in this curry such as cluster beans ( guar phali/ guwar phali) and green long beans ( lobiya ki phali). The base of this curry is the humble chickpea flour and of course, spices. This is one unique Indian curry that does not make use of onions, garlic and ginger. Its tangy and spicy flavors are kind of addictive. The curry is so good that you can enjoy it, as a soup, on its own. The curry is meant to be enjoyed with a bowl of rice or as my Sindhi friend tells me, with poori, pickle and papad. It is a veggie lovers delight and trust me when I say this, even veggies haters end up loving their veggies when served in this tangy curry. How blessed our we!Īnd the Sindhi Curry does absolute justice to the produce making use of seasonal veggies in a one pot curry. There is a huge variety of amazing veggies and fruits available to us throughout the year.
Indian diet primarily comprises vegetables and nature has showered its bounty on us. While almost all regions / culture / religions / communities use nearly the same set of spices and veggies, the flavour profile is so different for each one it is mind boggling. The thing I love most about Indian food is how varied it is.