Flavours of Sindh: Two Timeless Delights to Warm Your Soul

Indulge in the tangy comfort of Sindhi Kadhi and the wholesome goodness of Sai Bhaji — traditional recipes that bring home the taste of heritage

 

• BILKULONLINE | SUNDAY Special | 10 Aug 2025
• By Anita Vaswani

1. Sindhi Kadhi (Vegetable & Gram Flour Curry)

Ingredients (Serves 4)

Besan (gram flour) – ½ cup

Oil – 3 tbsp

Mustard seeds – ½ tsp

Fenugreek seeds – ¼ tsp

Curry leaves – 8–10

Green chilies – 2 (slit)

Turmeric powder – ½ tsp

Red chili powder – 1 tsp

Salt – to taste

Tamarind pulp – 2 tbsp (or 1 tbsp lemon juice)

Water – 4 cups

Vegetables (cut into medium pieces, total ~2 cups) – Drumsticks, cluster beans, okra, brinjal, pumpkin, cauliflower, potatoes, carrots, etc.

Method

Roast the besan – Heat oil in a deep pan. Add mustard seeds, fenugreek seeds, curry leaves, and green chilies. Once they splutter, add the gram flour and roast on medium heat until golden brown and aromatic (5–6 minutes).

Add spices – Mix in turmeric and red chili powder.

Add water – Slowly add 4 cups of water while stirring to avoid lumps.

Add vegetables – First add hard vegetables (like carrots, drumsticks, potatoes). Cook for 5–7 minutes, then add the softer ones (okra, cauliflower, pumpkin).

Simmer – Let it cook on low flame for 20–25 minutes until the vegetables are tender and the kadhi thickens.

Add tamarind – Stir in tamarind pulp (or lemon juice) and adjust salt. Simmer for another 5 minutes.

Serve – Traditionally served hot with steamed rice and papad.

 

2. Sai Bhaji (Spinach-Lentil Curry)

Ingredients (Serves 4)

Spinach – 2 cups (washed & chopped)

Chana dal (split Bengal gram) – ½ cup (soaked for 30 mins)

Onion – 1 medium (chopped)

Tomato – 1 large (chopped)

Brinjal – 1 small (optional, chopped)

Potato – 1 small (optional, chopped)

Garlic – 4–5 cloves (crushed)

Green chilies – 2 (slit)

Turmeric powder – ½ tsp

Red chili powder – 1 tsp

Salt – to taste

Oil or ghee – 2 tbsp

Water – 2 cups

Method

Cook dal & veggies – In a pressure cooker, add soaked chana dal, spinach, onion, tomato, brinjal, potato, garlic, green chilies, turmeric powder, chili powder, salt, and water. Pressure cook for 3–4 whistles.

Mash – Once pressure releases, mash the mixture lightly with a ladle or whisk for a smooth texture.

Tempering – Heat oil/ghee in a small pan. Add cumin seeds, then pour over the cooked spinach-dal mixture.

Simmer & Serve – Let it simmer for 5 more minutes. Serve hot with steamed rice or phulkas.

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