Authentic Sindhi Koki

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Sindhi koki -  is one of the most famous dishes from Sindhi cuisine , Sindhi Koki is a flatbread with a fabulous taste and interesting texture.  It is a breakfast dish made out of wheat flour, gram flour, spices, onions and fresh herbs.  This is most relished snack by Sindhi people, mostly eaten with butter,curd,pickle and papad.Grab some HOT CHAI and you will end up eating a quick fix, filling and most satisfying breakfast.      Unlike a chapati or a paratha, that we usually eat, this is not very soft but is meant to be a little crunchy, chewy, and slightly hard.      While the soft onions add a little sweet taste too it, the addition of coriander leaves makes it look a lot more attractive.Sindhi koki remains absolutely fresh for 24 hours without refrigeration.       Because of this reason, Sindhi koki is the most preferred flat-bread that people generally carry for a picnic or travel.It also suits best for a perfect lunch b...
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Aashirwaad-Atta

A SPECIALITY OF SINDHI CUISINE : SINDHI KADHI

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SINDHI KADHI
Sindhi Kadhi is made with lots of vegetables and spices. Sindhi kadhi is the specialty of Traditional Sindhi Cuisine. As i am sindhi & i like this sindhi kadhi most.Almost each and every Sindhi family loves this kadhi recipe. Many Sindhi People makes this Kadhi recipe most often on Sunday and enjoy their holiday with delicious, mouth watering kadhi with steamed rice. Sindhi cuisine is delightful,those who have had taste of it will know there is a great deal with flavours & spices in this cuisine.

Ingredients for Sindhi Kadhi Recipe

  • Gram Flour 4 teaspoons
  • Lady Fingers 8-10
  • Drumstick 1
  • Potatoes 2 medium
  • Asafoetida 1/4 teaspoon
  • Mustard seeds 1/2 teaspoon
  • Fenugreek seeds (methi dana) 1/4 teaspoon
  • Cumin seeds 1/2 teaspoon
  • Curry leaves 8-10
  • Oil 4 tablespoons
  • Cluster beans (gawar) 10-12
  • Tomatoes grated 2 medium
  • Turmeric powder 1/4 teaspoon
  • Red chilli powder 1/2 teaspoon
  • Salt to taste
  • Ginger grated 1 teaspoon
  • Tamarind pulp 1 teaspoon
  • Coriander leaves
 Method

  • Cut the drumstick and guavar from the sides only, also slice the bhindi’s in the center and keep aside.
  • Heat up a pan, add oil
  • As the oil heats add fenugreek seeds and allow to crackle.
  • Add cumins , mustard seeds, hing ,grated ginger & curry leaves allow to crackle.
  • Add gram flour and stir continuously until turns into brown in color without any lumps.
  • Now add tomato puree and green chillies.
  • Mix well, add potatoes, whole gawar,drumstick and whole bhindis.
  • Add salt, red chilli powder, turmeric powder.
  • Mix well in tomato puree.
  • Add 2 glass of water, cover the pan and cook the vegetables for 20 to 25 minutes on midium heat.
  • In the meantime soak tamarind in 1 cup of water, squeeze out the pulp as much as you can and keep tamarind water aside.
  • Open the pan and add 4-5 glass of water if curry became more thick to make a liquid kadhi.
  • Add tamarind water, kokum and let it boil for 3-4 minutes.
  • Lastly add fresh coriander and serve hot with plain steamed rice.

Chef Tips:

  • Sindhi kadhi takes lots of water to form a liquid curry, so add water accordingly. You may adjust water later after opening the pan.
  • 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.
  • Vegetables like  brinjals, pumpkins etc also can be added, it depends on everyone’s taste and preference.

Comments

  1. Ajay khemaniMay 9, 2020 at 4:21 AM

    Awsmmm....my fav. ....meri maa ne bhi bnayi...mza aa gya

    ReplyDelete

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