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Before you jump to Khadichaval (Sindhi recipe) recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
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We hope you got insight from reading it, now let’s go back to khadichaval (sindhi recipe) recipe. You can have khadichaval (sindhi recipe) using 13 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to cook Khadichaval (Sindhi recipe):
- You need 3/4 tablespoon Besan
- Prepare 2 cup Mix veg ( little cauliflower,gwar, potato,, bhindi,suranBrinjal,peas, optional carrot)
- Provide 4-5 tomatoes(puree)
- Take 1 tsp Turmeric powder
- Get To taste Salt and red chilli powder
- Get 1 inch Ginger piece
- Use As needed Curry patta and coriander leaves
- Get 4 tsp tamarind or kokum
- Get 1 tsp Methi seeds
- Get As needed Oil
- Provide 1 tsp Jeera
- You need 1 tsp Mustard
- Use 3-4 green chillies
Steps to make Khadichaval (Sindhi recipe):
- Firstly wash all vegs (cauliflower, potato,gwar, peas,suran,) bheedi and brinjal have to put in last
- In a cooker,put oil whn heating put pieces of green chillies,let it become little brown thn put mustard seeds, Jeera, methiseed,whn crackles put Besan,go stirring till it becomes brown and col and thn put little redchilli powder,thn
- Put tomatoes puree,go on stirring,thn put water and put all vegs excluding bheedi and brinjal and thn put tamraind juice and salt as per requirement cover the cooker fr 2 whistle
- Thn lastly put bheedi and brinjal pieces and Keep it fr 5to 10 mins and put kokum fr few mins
- Lastly put coriander leaves fr granish
- Serve with yellow rice and pav,it taste yummy and tasty
Sindhi kadhi is a popular curry recipe which is came from sindhi cuisine(as the name suggests) This curry is delicious, a bit of spicy and flavor full recipe which is served along with the basmati rice. Sindhi Kadhi Recipe, Learn how to make Sindhi Kadhi Serve with aloo tuk and boiled rice. This Sindhi Kadhi recipe is Excellent and find more Great recipes, tried & tested recipes from NDTV Food. Boil all the vegetables except ladies' fingers, till these are soft and tender. Once boiled keep them aside and do not drain the water.
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