Thursday, 3 March 2016

Shindi Kadhi served with Alu Tuk

Shindi Kadhi  served with Alu Tuk 


Brought up in Chembur from childhood, my husband has many Shindi friends. So when I got married and I also stayed in Chembur for 9 years after marriage, I made friends with his friend's family. As neighbours since we use to meet them daily, I learnt few Sindhi dishes from them. One of my family favourite is Sindhi Kadhi and Aloo Tuk served with hot steaming rice.


Ingredients
Mix Vegetables
12  Okras slit into 2 vertically
1/4 cup Carrots cut into cubes
1 small Potato cut into cube
1/4 cup Brinjal cut into cubes
1 Drumstick cut into 1 inch pieces
2 Big Tomatoes made into purée
Few Curry leaves
2 Green chillies cut into pieces
1 tbsp Ginger minced
3 tbsp Gram flour
1/4 tsp Fenugreek seeds
1/4 tsp Cumin seeds
1/4 tsp Coriander seeds
1/4 tsp  Asafoetida powder
Salt to taste
1/2 tsp Turmeric powder
1/2 tsp Red chilli powder
1 tsp Coriander powder
1 tsp Tamarind paste
2 tbsp Oil
1 tbsp Oil to fry the Okras
Few Coriander leaves chopped


Method
Take a pot and add 1 tbsp oil. Stir fry the okras till cooked. Keep it aside. Heat rest of the oil in the pot, add fenugreek seed, cumin seeds, and coriander seeds. Let the seeds crackle, then add ginger, curry leaves, chillies and asafoetida and stir for few seconds. Add the gram flour and roast it stirring it continuously till it has  become golden brown in colour. Add tomato puree and about 1 liter of water, stirring it continuously to avoid forming lumps. Let it cook on low flame for 15 minutes.  Add all the hard vegetables and let it cook till the vegetables are almost done. Add the brinjals and okras. Add the salt, turmeric power, chilli powder and coriander powder. Let it simmer until the vegetables are tender. Add the tamarind paste and let it simmer for another  5 minutes over medium low heat. Garnish with coriander leaves. Serve hot. Sindhi kadhi taste great with hot steaming Rice and Aloo  tuk.

Aloo Tuk


Ingredients
4 big Potatoes peeled and cut into rounds
Oil for deep frying

Method
Heat oil in a wok. Put in the potato rounds, fry the potatoes till light brown in colour. Remove the fried potatoes and drain the excess oil. Keep it aside to cool a bit. Take the potatoes one at a time and flatten the potatoes.  Just before serving, reheat the oil and re-fry the potatoes to golden brown in colour.  Drain excess oil on an absorbent paper.


For Seasoning
Ingredients
Fried Potatoes
Salt to taste
1 tsp Red chilli powder
1 tsp Dry Mango powder
1 tsp Cumin powder

Method
Mix all the above ingredients together and sprinkle the seasoning properly on the Aloo Tuk and toss it.