Some dishes are remembered not simply for their taste, but for the method they unite what's in season.

Sindhi Kadhi is a lovely example of that, colourful, wholesome and filled with flavours that have actually stood the test of time.

Is this a regular at your home?

Recipe:

Ingredients
2 medium potatoes, peeled and cut into 1/2 inch pieces
2 drumsticks, stringed and cut into 2-inch pieces
8-10 cluster beans, stringed
8-10 ladies' fingers (bhindi), stemmed
3 tbsps oil
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp fenugreek seeds
1/2 tsp asafoetida (hing).
2-3 tbsps gram flour (besan).
2-3 green chillies, slit.
1/2 tsp red chilli powder.
1/4 tsp turmeric powder.
1 cup tomato puree.
Salt to taste.
2 tbsps tamarind pulp.
Fresh coriander sprig for garnish.
Steamed rice for serving.

Approach.
1. Heat 2 tablespoons oil in a pan. Add mustard seeds and as soon as they start to splutter, include cumin seeds, fenugreek seeds, asafoetida and blend well.
2. Include gram flour and saute till golden brown.
3. Add 3 cups water and when the mixture concerns a boil, add potatoes, drumsticks, cluster beans, green chillies, red chilli powder, turmeric powder, tomato puree and salt and blend well. Cover and cook on medium heat for 10-15 minutes.
4. Heat remaining oil in a shallow nonstick pan. Include girls' fingers and saute for 5-6 minutes.
5. Add this to kadhi, add tamarind pulp and mix well. Prepare for 2-3 minutes. Transfer in a serving bowl, garnish with coriander sprig and serve hot with steamed rice.

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