Tamate Ji Kadhi|Sindhi Recipe

Kadhi!

A Kadhi, for Sindhis, generally means something that is soul soothing, heart warming, exhilarating…a dish that while being stirred in a pot, stirs up memories in your mind. It is not what the non Indians label as a ‘curry’. It is what your Mother/father/grandparents would cook, with all the love. It is something that you crave for, on a cold day, on days when you feel low, when you need a balm to soothe your aching heart. Kadhi is a Soul food, Kadhi chaawal, a comforting meal!
Drop a yes, if you agree !
Many assume that a Sindhi Kadhi means the besan kadhi, flavored with tamarind/Kokum with a plenty of assorted vegetables to pump up the flavors. But let me tell you that there are other types of ‘Sindhi’ Kadhis too!
To begin with, there is a Shikarpuri style Kadhi, where strained Toor dal is added to the roasted besan mix. You can find its recipe here!
Then there is Chaapru style Kadhi, known as Aur Jo Ras (Aur= mustard seeds, Ras= juice/broth/gravy) a delightful mix of garlic, mustard seeds, assorted vegetables and besan rolls (Gatte), something that could be consumed to increase your appetite when you are recovering!
You can find the recipe here!
A variation of Aur Jo ras is Thumaro and you can check its recipe here!

And then there is Tamate Ji Kadhi, a soupy, lighter version of Besan Kadhi, where the amount of besan used is less and only tomatoes are used as souring agents. No tamarind or kokum is used,  ideally, in tamate ji kadhi.
My mother would make Besan Kadhi while my elder sister makes Tamate Ji kadhi and though I love both types, but over the years I have become biased towards Tamate Ji Kadhi since it doesn’t requires hours of simmering, could be made in a pressure cooker, in a jiffy and also is comparatively easier to digest.

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Tamate Ji Kadhi|Sindhi Recipe

Rating  5.0 from 1 reviews

Tangy, soupy Sindhi Kadhi flavored made with besan and tomatoes

Ingredients

• 2 tbsps Gramflour (Chana dal besan)
• 1 tsp. mustard seeds
• ¼ tsp.fenugreek seeds
• 7-8 Curry leaves
• 2-3 green chillies
• Ginger (1/2 inch piece)
• 5-6 tomatoes
• ½ tsp.Red chilly powder
• ¼ tsp Turmeric powder
• Salt to taste
• 2 tbsp. oil

Vegetables

• 10 cluster beans (gavar)
• 2 Large potatoes
• 8-9 Okra
• 1-2 drumsticks (cut in finger sized length)

Method

1. Blend tomatoes in a mixie jar. You can blanch and then blend the tomatoes for smoother texture. For that just make slits in tomatoes and boil in hot water for 2-3 minutes or till the skin separates out. Drain, cool and blend in a mixie jar.
2. In pressure cooker heat 2 tbsp.of oil and add curry leaves, ginger, mustard seeds, fenugreek seeds and let the seeds splutter.
3. Add gram flour and cook it on low flame while stirring constantly.
4. When the flour turns reddish brown in colour add red chilli powder and tomato puree. Add 2-3 cups of water, while stirring, to avoid any lumps. Be careful as it splutters a lot at this stage.
5. Add turmeric powder, green chilies and salt. Cover the cooker with the lid and wait for a whistle and then simmer it for 10 minutes minimum, under pressure.
6. Turn off the heat and allow the cooker to cool down.
7. Peel potatoes and cut into 4 or 6 pieces each. Tip off the ends of cluster beans. Scrape drumsticks and cut into finger sized pieces. Add these to the Kadhi and cook further till potatoes vegetables are cooked properly. You can add cauliflower/Lotus stem/peas/corn etc. too. Add more water here. Many a times if we add enough water along with the tomatoes, the kadhi spills out even when cook under pressure. So do add water in batches.
8. Tip off the ends of Okra and slit from top to bottom end.Stuff a little of salt in each and fry the okra till done.
9. Add the okra and some coriander leaves in the Kadhi and simmer for 4-5 minutes. Tamate Ji Kadhi should not be as dense as the besan Kadhi so adjust the consistency accordingly and add hot water if needed.
10. Serve hot with plain white rice, aloo took (crisp deep fried potatoes) and sweet boondi.

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