बेसन की ग्रेवी से बनी खास सिंधी कढ़ी | How to Make Sindhi Kadhi | New Recipe | Ajay Chopra

बेसन की ग्रेवी से बनी खास सिंधी कढ़ी | आज बनाएँगे traditional स्टाइल की Sindhi Kadhi. यह रेसिपी न केवल स्वादिष्ट है बल्कि बहुत जल्दी भी बन जाती है। तो अगर आपको आज क्या बनाये का Answer नही मिल रहा then must try this.
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Sindhi curry
Ingredients :

Tomatoes 2 pcs
Water
Oil ¼ cup
Bindhi ½ cup
Oil 1 tbsp
Jeera 1 tsp
Mustard seeds ½ tsp
Methi seeds ½ tsp
Curry leaves 8-10 pcs
Besan 1 cup
Hot water as required
Turmeric powder ½ tsp
Red chilli powder 1 tsp
Green chilli chopped 1 tbsp
Ginger chopped ½ tbsp
Drumstick ½ cup
French beans ½ cup
Carrot ½ cup
Cauliflower ½ cup
Green peas ¼ cup
Parval ½ cup
Potato wedges ½ cup
Tamarind water 1 tbsp
Salt 1 tbsp
Method:

1. Preparing the Tomatoes:
Begin by taking a pressure cooker and adding some water.
Place whole tomatoes into the cooker and close the lid.
Pressure cook the tomatoes for 2 whistles until they become tender and easy to peel.

2. Making Tomato Paste:
Once the tomatoes are cooked, carefully remove them from the pressure cooker.
Transfer the softened tomatoes to a mixer jar and blend them into a smooth paste. Set the tomato paste aside.

3. Prepping the Bhindi:
Prepare the bhindi (okra) by trimming both ends and then slicing them horizontally into bite-sized pieces.

4. Frying Bhindi:
In a separate pan, heat some oil over medium heat.
Shallow fry the sliced bhindi for 1-2 minutes until they become slightly crispy and golden.
Remove the fried bhindi from the pan and set them aside for later use.

5. Starting the Curry Base:
In the same pressure cooker, add some more oil and heat it over medium heat.
Add jeera (cumin seeds), mustard seeds, methi seeds (fenugreek seeds), and curry leaves to the hot oil. Allow them to crackle and release their flavours.

6. Roasting Besan:
Add besan (gram flour) to the cooker and roast it on a medium-low flame until it becomes aromatic and changes colour. This will add a unique flavour to the curry.

7. Adding Spices:
After roasting the besan, pour in some hot water and cook it for about a minute to create a smooth base.
Stir in turmeric powder and red chilli powder, letting the spices blend and infuse their flavours into the base.
Add chopped green chilli and ginger, and continue to cook.

8. Creating the Vegetable Medley:
Gradually add hot water while stirring continuously to maintain a smooth consistency.
Introduce the drumstick, carrot, cauliflower, green peas, parval, and potato wedges into the mixture.
Incorporate the tomato paste, tamarind water, and salt, ensuring even distribution of the spices and flavours.

9. Pressure Cooking:
Close the pressure cooker with the lid and cook the mixture for 2 whistles on medium heat.

10. Final Touch:
Once the pressure cooker has finished, allow it to rest before carefully opening the lid.
Add the previously fried bhindi to the curry and cook for an additional minute to let the flavours meld together.

11. Serving the Sindhi Curry:
Your Sindhi curry is now ready to be served.
Enjoy it with steamed rice or roti for a delicious and wholesome meal.

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Intro 0:00
Preparation 0:28
Daddy tip 1:15
Plating 7:02
Tasting 7:30
Outro 7:50