Sindhi Kadhi Recipe

a:1:{i:0;a:2:{s:12:"instructions";a:10:{i:0;a:2:{s:4:"text";s:196:"Put refined oil in a deep vessel. Once hot, shallow fry gram flour until golden brown. Do this on a very low flame for about 15 minutes. Add the fenugreek seeds just as it starts to change colour.";s:5:"image";i:0;}i:1;a:2:{s:4:"text";s:217:"Once it is golden brown, add turmeric powder and after a few seconds add all the water to it. With the water add cubed potatoes as they take longest to cook; let it all come to a boil. Then reduce the flame to medium.";s:5:"image";i:0;}i:2;a:2:{s:4:"text";s:96:"Purée the tomatoes and add to the vessel. Let the kadhi simmer away on a low flame for an hour.";s:5:"image";i:0;}i:3;a:2:{s:4:"text";s:162:"In the meanwhile, heat water in another small pot. Chop drum sticks into three-inch pieces and lotus stem into one-inch pieces. Parboil these and keep them aside.";s:5:"image";i:0;}i:4;a:2:{s:4:"text";s:166:"Also, heat the oil for frying after parboiling is done. Deep fry cauliflower florets, colocasia and okra till golden brown. While frying add some salt to the veggies.";s:5:"image";i:0;}i:5;a:2:{s:4:"text";s:170:"After the kadhi has simmered for an hour, add parboiled lotus stem and drum sticks to it. After another 10 minutes add the fried cauliflower, colocasia and okra together.";s:5:"image";i:0;}i:6;a:2:{s:4:"text";s:125:"Now strain the thick tamarind water which was soaked two hours back. Add this to the kadhi and simmer for another 10 minutes.";s:5:"image";i:0;}i:7;a:2:{s:4:"text";s:63:"For tempering, heat the oil in a tempering or small frying pan.";s:5:"image";i:0;}i:8;a:2:{s:4:"text";s:118:"To the hot oil add mustard seeds, curry leaves, cumin seeds and red chilli powder and add this tempering to the kadhi.";s:5:"image";i:0;}i:9;a:2:{s:4:"text";s:82:"Garnish with coriander leaves and serve hot kadhi with peas pulao or steamed rice.";s:5:"image";i:0;}}s:4:"name";s:0:"";}}