ThakkaaLi Rasam / Kaadi

Grandma’s recipe: Sindhi Tomato kadi

The Hindu Sindhi Tomato Kadi. Photo:R. Ashok

Tangy, thick and tasty curry- Sindhi style

This typical Sindhi gravy prepared with a combo of vegetables, completes a meal when serve with boiled rice, aloo fry and sweet boondi.

What you need

(Serves 8):

Ripe tomatoes: One kilo

Drumsticks: Four (cut into three inch pieces)

Cluster beans: 150 gms (cut into two inch pieces)

Ladies finger: 150 gms (slit in the centre)

Gram flour (besan): Half cup

Cumin and fenugreek seeds: One Tsp each

Red chilli powder, asafoetida and turmeric powder: One Tsp each

Green chillies: Four

Ginger: One inch piece

Kokum seeds (optional): Five

Coriander, mint and curry leaves

Salt: To taste

Oil: For frying

Cooking Instructions:

Pressure-cook the tomatoes with little water. Cool the tomatoes and blend using mixer or hand blender. Add water and strain the puree, till only the tomato skins remain. Ensure it's not too watery or too thick. In a heavy-bottomed vessel, heat oil and sauté besan, cumin and fenugreek seeds till besan turns golden brown. Then add asafoetida, red chilli powder, turmeric powder, curry leaves and finely chopped green chillies and ginger. Sauté for a minute. Add salt, tomato puree, drumsticks and cluster beans and boil till all vegetables are well cooked. Now, add the kokum seeds. Shallow fry ladies finger and add to the kadi. Garnish with mint and coriander leaves.

Shobha Makhija is a homemaker who loves meeting people. Cooking and reading are her passions.