Sindhi Kadhi with Okra, Drumstick and Potato
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Ingredients
- 80 g gram flour
- 200 g okra, sliced
- 150 g drumsticks (moringa pods)
- 200 g potatoes, peeled and diced
- 300 g basmati rice
- 3 tbsp vegetable oil
- 2 tbsp tamarind paste
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 1 tsp cumin seeds
Nutrition (per serving)
- Calories
- 521 kcal
- Protein
- 13.1 g
- Carbohydrate
- 83.9 g
- of which sugars
- 5.8 g
- Fat
- 12.6 g
- of which saturates
- 1.2 g
- Fibre
- 7.8 g
- Salt
- 0.11 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the basmati rice in plenty of boiling water for 10-12 minutes, then drain.
- 2
Whisk the gram flour with 900ml water until smooth and lump-free.
- 3
Heat the vegetable oil in a large pan, add the cumin seeds and let them sizzle for 30 seconds, then stir in the ground turmeric and chilli powder.
- 4
Pour in the gram flour mixture, stirring constantly, and bring to a gentle simmer, then add the tamarind paste, potatoes and drumsticks.
- 5
Simmer for 20 minutes, then add the okra and cook for a further 8-10 minutes, until all the vegetables are tender and the kadhi has thickened to a light gravy.
- 6
Serve with the rice.
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