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Sindhi Tomato Kadhi – Instant Pot, Stove Top

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Sindhi Tomato Kadhi is one of the most popular recipes from Sindhi Cuisine. Highly nutritious, flavorful, tangy kadhi made with roasted chickpeas flour / besan, lots of fresh vegetables and some basic Indian spices.

 

 

 

 

 

  

 

 

WHAT IS SINDHI TOMATO KADHI

Flavorful, tangy kadhi made by roasting chickpeas flour, along with some tomato puree and some Indian spices. Vegetables are simmered in this kadhi until cooked. 

The flavors from different vegetables blend in this kadhi so amazingly that it is truly one of the BEST kadhi. 

Typically this dish is served over some steamed white rice and some Aloo Tuk / Crispy potatoes.

One of the most satisfying and comforting meals – Sindhi Tomato Kadhi. A perfect meal for Sunday afternoons.

I remember growing up in India, every Sunday afternoons my mom used to make this kadhi chawal (rice), aloo tuk for lunch, delicious, so comforting.

Our entire family used to get together and we all used to enjoy this meal as a family.

Even today we all look forward to Sunday afternoons, for those special family times and comforting meals.

There are few ways to make this kadhi. Today I am sharing my mom’s recipe for Sindhi Tomato Kadhi.

It’s the best kadhi recipe I have tried thus far. She makes the BEST kadhi!!!

HOW TO PREP VEGGIES FOR SINDHI TOMATO KADHI

This recipe requires some prep work as we will be using lots of fresh vegetables. The best part of this kadhi is that you can use vegetables of your choice. Some of the vegetables that we like in our kadhi are:

 

 

 

CAULIFLOWER – cut the cauliflower in bite-size florets.

OKRA / BHINDI – trim the ends,  slit vertically keeping the okra intact (refer the pic above)

GREEN BEANS  – trim the ends, cut vertically and then into halves (refer the pic above). Guvar or cluster beans can also be used in place of green beans.

GREEN PEAS – I prefer frozen Indian green peas from Indian/Asian grocery stores. I personally don’t prefer petite peas, as they add sweetness to the kadhi. If using petite peas, reduce the quantity to half.

VEGETABLE DRUMSTICKS – I prefer frozen drumsticks available in most Indian / Asian grocery stores.

GINGER – cut into thin slices or coins (optional), adds a nice refreshing taste to the kadhi.

Other vegetables that go well in kadhi are potatoes, yum, lauki or bottlegourd, bhee or lotus roots, sugar snap peas, tindora or ivy gourd

 

HOW TO MAKE SINDHI TOMATO KADHI

Let’s walk through step by step process of making this yummy kadhi. I am making this kadhi in an Instant Pot, however this recipe can also be made on a stove top. Use a heavy bottom pot for stove top cooking.

 

RECIPE VIDEO – SINDHI TOMATO KADHI

 

 

STEP 1: HOW TO MAKE TOMATO PUREE

Tomatoes are a star ingredient in this Sindhi Tomato Kadhi.  The fresh tomato puree adds a whole lot of flavors in this kadhi.

I prefer to cook the tomatoes first and later puree it to get a nice silky, smooth texture puree.

The method for making tomato puree is pretty straight forward, using blanching technique, you basically blanch or boil the tomatoes.

No need to remove the skin of the tomatoes as we will be blending it first and later straining this puree to discard any seeds or tomato skin.

This smooth texture tomato puree is used in the base of kadhi, thus giving the kadhi a nice and a smooth texture as well as the tanginess.

1. Add tomatoes, 2 cups of water.

2. Cover and bring it to a boil. Reduce the heat to medium and cook for 5 mins.

3. Turn off the heat. Tomatoes are blanched.

4. Add tomatoes and the liquid into a blender. 

5. Blend to a smooth puree.

6. Strain the puree through a fine mesh strainer. Keep the puree aside.

Note: Use EXTREME CAUTION while blending “HOT” liquids. Keep the lid of the blender slightly open to let the hot air escape while blending, to avoid any accidents.

Use a kitchen towel to cover the lid to avoid any splashes. You can also use immersion blender to puree.

 

STEP 2: INSTRUCTIONS FOR THE BASE OF THE KADHI

This is a important step in making the Sindhi Tomato Kadhi, roasting the chickpeas flour or besan to form the base of this kadhi.

Roasted chickpea flour or besan turns aromatic and also changes color from pale yellow to brown. Do not leave this step unattended. It takes few seconds for besan / chickpeas flour to go from roasted to burnt. 

Once the besan or chickpeas flour is nicely roasted, add water and whisk this mixture, making sure there are no lumps.

Add tomato puree (from Step 1), all the spices, salt to taste, whisk it again. Close the Instant Pot lid, vent on sealing.

Turn ON soup mode(low) for 15 mins. Note: Turn OFF the “keep warm” mode.

While the base of the kadhi is in making, you can proceed with STEP 3.

 

STEP 3: HOW TO COOK VEGETABLE DRUMSTICKS, OKRA (BHINDI) – STOVE TOP

Drumsticks, okra and lotus roots, they all have different cooking requirements. And therefore I chose to cook these vegetables separately.

Drumsticks when added raw to the kadhi, leave slightly bitter taste in the kadhi.

I prefer to cook the drumsticks separately. Once cooked, drain and keep the drumsticks aside to be added later in the kadhi.

Okra or bhindi when added raw to the kadhi, turns slimy or mushy.

Fresh lotus roots take the longest to cook. 

FOR VEGETABLE DRUMSTICKS

Note: The drumsticks will change color from bright green to pale green color when cooked.

FOR OKRA / BHINDI

   FOR LOTUS ROOTS / BHEE

If using fresh lotus roots in the kadhi, these need to be cooked prior to adding it into the kadhi.

Peel the skin, cut into 1/2 inch thickness, circle or semi-circle (depending upon the size of the lotus roots).

Boil it with some salt until cooked. Drain the water and use the lotus roots in the kadhi.

You can also use frozen lotus roots available in Indian / Asian supermarket.

Note: No need to pre-cook the frozen lotus roots just add it with the rest of the vegetables while cooking.

 

STEP 4: CONTINUE WITH INSTANT POT COOKING

Once the base of the kadhi is ready, it’s time to add soul to the kadhi – vegetables.

Layering or adding the vegetables based on their cooking time is important.

Vegetables that take longest to cook go in first, followed by ones that take less cooking time.

 

 

 

Here’s the order in which the vegetables must be added to the kadhi:

Note: The order in which you add vegetables will impact on the texture of the veggies. Follow the guideline below for best results.

  1. Add the root vegetables first. Vegetables that take longer to cook such as potatoes, yum…, cook the vegetables for couple of minutes to give them a head start.
  2. Next add vegetables that require less cooking time such as cauliflower, peas, green beans, lauki or bottlegourd, bhee or lotus roots (cooked), sugar snap peas, tindora or ivy gourd. Cook these vegetables until tender-crisp, but not too soft or mushy.
  3. And finally, add all the pre-cooked vegetables such as drumsticks, okra or bhindi. 

Note: I prefer to cook the okra prior to adding it to the kadhi since adding the raw okra makes it very mushy and slimy. Also I  cook drumsticks prior to adding to remove any bitter taste from the drumsticks.

Finally, adjust the seasoning.  Add lemon juice for more tangy kadhi.

Garnish with some fresh cilantro and serve this yummylicious kadhi with some steamed white rice and some aloo tuk / crispy potatoes as a side… bon appetit!!!

 

 

PRO TIPS FOR BEST SINDHI TOMATO KADHI

Tomatoes are star ingredient of this kadhi. I prefer fresh tomatoes, however canned tomato puree may also be used. 

Roast the chickpeas flour until slightly brown in color. Do not leave this step unattended, chickpeas can go from roasted to burnt in no time.

The order in which you add vegetables will impact on the texture of the veggies. For best results add all the vegetables as suggested:

Add the root vegetables first.Root vegetables such as potatoes, yum…, take longer to cook than other. Therefore, cook these vegetables for couple of minutes before adding any other vegetables.

Next add vegetables that require less cooking time such as cauliflower, peas, green beans, lauki or bottlegourd, bhee or lotus roots (cooked), sugar snap peas, tindora or ivy gourd. Cook these vegetables until tender-crisp, but not too soft or mushy.

And finally, add all the pre-cooked vegetables such as drumsticks, okra or bhindi. 

Cook drumsticks, okra and lotus roots, prior to adding it to the kadhi. These vegetables have different cooking requirements. 

Raw drumsticks when added to the kadhi, leave slightly bitter taste in the kadhi. So, it is best to pre-cook these vegetable drumsticks separately. Once cooked, drain and keep the drumsticks aside and add it at the end.

Raw okra or bhindi when added to the kadhi, it turns slimy or mushy. Therefore, pre-cook these bhindi separately and add it at the end.

Fresh lotus roots take the longest to cook. Pre-cook and add it to the kadhi at the end.

You can also use frozen lotus roots available in Indian / Asian supermarket. However, no need to pre-cook the frozen lotus roots just add it with the rest of the vegetables while cooking.

I prefer frozen Indian green peas. If using petite peas, reduce the quantity to half.

You can also use tamarind pulp or lemon use to make kadhi more tangy.

 

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Tahiri – aromatic sweet rice recipe served on special occasions or festivals

Baingan Fry – healthy and delicious air fryer eggplant

 

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Sindhi Tomato Kadhi

Sindhi Tomato Kadhi, highly nutritious, flavorful, tangy kadhi made with roasted chickpea flour / besan, lots of fresh vegetables and some basic Indian spices. Typically this dish is served with some Aloo Tuk / Crispy potatoes and some steamed white rice.
Course entrees, Main Course
Cuisine Indian, Sindhi
Keyword instant pot, instant pot recipes,indian,sindhi, sindhi kadhi, sindhi tomato kadhi, kadhi, tomato kadhi, vegetables, vegetarian, vegan, gluten-free, dairy-free, nut-free,
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8
Author Jyoti Behrani

Ingredients

  • 6 medium tomatoes
  • 10-12 cauliflower florets / gobi
  • 12-14 okra / bhindi
  • 1/2 cup green peas / matar
  • 12-14 green beans
  • 12-14 VEGETABLE DRUMSTICKS
  • 1/2 inch ginger, chopped
  • 2 green chili, chopped, as per taste
  • 2 inch ginger, coins (optional), slice into circle or coins, around 5-6 pieces
  • 1/2 cup oil
  • 6 cups water, (2 cups + 2 cups + 2 cups)

Dry Ingredients:

For Garnish:

  • Fresh coriander, chopped
  • 1 lemon, as per taste

Instructions

STEP 1: How to make Tomato puree

  • In a sauce pan, add tomatoes, 2 cups of water.
  • Cover and bring it to a boil. Reduce the heat to medium and cook for 5 minutes.
  • Turn off the heat.
  • Add tomatoes and the liquid into a blender.
    Note: Use EXTREME CAUTION while blending "HOT" liquids. Keep the lid of the blender slightly open to let the hot air escape while blending, to avoid any accidents. Use a kitchen towel to cover the lid to avoid any splashes. You can also use immersion blender to puree.
  • Blend to a smooth puree.
  • Strain the puree through a fine mesh strainer. Keep the puree aside.

STEP 2: Instructions for the Base of the Kadhi

  • Turn on Instant Pot ON saute mode (high), when it displays "HOT", add oil, mustard seeds, wait for seeds to crackle, now add cumin seeds, fenugreek seeds, asafoetida, saute for 15 seconds.
  • Add besan / chickpea flour, saute until flour changes color from pale yellow to brown in color. Saute for around 5-7 minutes. Keep sauteing every 30 - 60 seconds, to prevent besan / chickpea flour from getting burnt.
    Note: This is a important step, do not leave this step unattended. It takes few seconds for besan / chickpea flour to go from roasted to burnt.
  • After sauteing the besan for 5-7 minutes, you will see change in color from pale yellow to brown. Also the besan will be much lighter and smoother.
  • Add 2 cups of water, tomato puree, turmeric, red chili powder, salt to taste. Whisk this mixture, make sure there are no lumps.
  • Turn OFF saute mode. Close the Instant Pot lid, vent on sealing. Turn ON soup mode(low) for 15 minutes.
    Note: Turn OFF the "keep warm" mode. While the base of the kadhi is in making, proceed with STEP 3.

STEP 3: How to cook Vegetable Drumsticks, Okra (bhindi) - Stove Top

  • Add drumsticks to pan, add water to cover the drumsticks and 1/8 tsp of salt, bring it to a boil.
  • Reduce the heat and cook until the drumsticks are cooked, around 5-7 minutes.
  • Turn off the heat. Keep the drumsticks aside.
    Note: The drumsticks will change color from bright green to pale green color when cooked.

For Okra / bhindi:

  • Heat a kadai or a pan, add 2-3 tbsp of oil.
  • Add okra / bhindi and cook on medium heat until almost cooked, around 5-7 minutes.
  • Turn off the heat. Keep the okra aside.

STEP 4: Continue with Instant Pot cooking

  • After 10 minutes of natural pressure release, manually release the remaining pressure. Open Instant Pot, turn ON saute mode (high).
  • Add 2 cups of water. Mix well. Cover with a lid and bring the kadhi to a rolling boil.
  • Add all the veggies (except okra and drumsticks) - cauliflower, green beans, green peas, ginger coins, ginger chopped, green chili.
    Note: Do not add okra and drumsticks at this stage.
  • Cover with a lid and bring the kadhi to a boil.
  • Uncover and cook until veggies are tender - crisp but not mushy, around 3-5 minutes.
  • Finally, add okra and drumsticks. Adjust the seasoning. Add lemon juice for more tangy kadhi. Cook for 2-3 minutes, turn OFF Instant Pot.
  • Garnish with some fresh cilantro and serve this kadhi with some steamed white rice. Enjoy!

Notes

 
  1. Use EXTREME CAUTION when blending HOT liquids to avoid any accidents. Follow manufacturers recommended instructions when using kitchen appliances.
  2. Please checkout the post for details and all the PRO tips to make the BEST Sindhi Tomato kadhi.
  3. Adjust seasoning salt+red chili as per taste. Add lemon juice depending upon how tangy you like the kadhi.
  4. The consistency of the kadhi thickens as it cools down. Adjust the consistency of the kadhi by adding more water if required.
  5. How to prep veggies - please refer to How to prep veggies discussed earlier in the post.
  6. What other veggies can be added to the kadhi - please refer to How to prep veggies discussed earlier in the post.
  7. For stove top cooking, follow the same instructions as discussed in the recipe. Bring the base of the kadhi to a rolling boil, reduce the heat to medium- low and simmer the kadhi for 15-20 minutes, stirring occasionally to prevent any overflowing of the kadhi. Rest of the steps remain the same as Instant Pot. Note: Use a dutch oven or heavy bottom pot (around 8 qt).
  8. This recipe was created in Instant Pot Duo, 8 quarts.

 

Jyoti Behrani

Hello!! Welcome to my blog, my journey Living Smart and Healthy! Cook with me easy and authentic Indian food and around the globe. Will be sharing tips and tricks on easy authentic cooking, without spending hours in the kitchen or comprising on authentic flavors. Keeping things simple and healthy is what I am all about. Life is simple, so lets keep cooking simple too!!

This Post Has 2 Comments


  1. Very nice recipe. Clearly explained

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