Recipe

Sindhi kadi recipe Soak chickpeas and black eye bean over night. Next morning boli them till soft. Cut all the vegetables in chunk. Heat oil in big vessels and add hing , jeera , methi dana , dry red chilli and curry leaves add all the cut vegetables and cook until semi soft and required salt. At this stage add boil chickpeas and black eye bean. In Separate vessels add besan and add water to make a slury. Add this slury slowly in batches to achive required thickness. Add tamrind and all the spices like turmeric ,red chilli powder and adjust salt according to taste. Cook it on slow falme until everything is properly mixed. Garnish it with fresh Corriender and serve with basmati rice.