Sindhi Curry Recipe


Sindhi Curry is made with lots of vegetables and spices. Sindhi Curry is the specialty of Traditional Sindhi Cuisine. Almost each and every Sindhi family loves this kadhi recipe. Nice Sindhi People makes this Kadhi recipe most often on Sunday and enjoy their holiday with delicious, mouth watering kadhi with steamed rice. Majority of people make this recipe in a pan and procedure become long, but I make quick and tasty Sindhi Curry in a pressure cooker and I do not like compromising with its taste.sindhi-curry

Preparation time: 15 minutes
Cooking time: 30 minutes
Servings: 4


  • 1 cup besan (Bengal gram flour)
  • 1 tsp cumin seeds (jeera)
  • 4 green chillies chopped
  • 1/2 tsp asafoetida (hing)
  • 1 tsp fenugreek seeds (methi)
  • 2 potatoes peeled and diced
  • 4 tomatoes pureed
  • 12-15 cluster beans (guavar) whole
  • 8-10 lady fingers (bhindi)
  • 1 tsp tamarind (imli) pulp
  • 4-5 kokum
  • 1 tsp red chilli powder
  • 1 tsp turmeric powder
  • 2 tsp oil
  • 7-8 glass water
  • Salt to taste
  • Fresh chopped cilantro

How to make Sindhi Kadhi:

  1. Cut the guavar from the sides only, also slice the bhindi’s in the center and keep aside.
  2. Heat up a pressure cooker, add oil.
  3. As the oil heats add fenugreek seeds and allow to crackle.
  4. Add cumins and hing, allow to crackle.
  5. Add gram flour and stir continuously until turns into brown in color without any lumps.
  6. Now add tomato puree and green chillies.
  7. Mix well, add potatoes, whole gawar and whole bhindis.
  8. Add salt, red chilli powder, turmeric powder.
  9. Mix well in tomato puree.
  10. Add 2 glass of water, cover the pressure cooker and cook the vegetables for 20 minutes (2-3 whistles) on high heat.
  11. In the meantime soak tamarind in 1 cup of water, squeeze out the pulp as much as you can and keep tamarind water aside.
  12. Open the pressure cooker and add 4-5 glass of water to make a curry.
  13. Add tamarind water, kokum and let it boil for 3-4 minutes.
  14. Lastly add fresh cilantro and serve hot with plain steamed rice.

Chef Tips:

  1. Sindhi curry takes lots of water to form a liquid curry, so add water accordingly. You may adjust water later after opening the pressure cooker.
  2. Sometimes Sindhi Curry becomes thick if not served immediately, in that case heat curry on the gas, add water and little bit of salt, let it boil and then serve.
  3. Vegetables like drumsticks, brinjals, pumpkins etc also can be added, it depends on everyone’s taste and preference.



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