Kiara Advani relishes ‘mama’s home food’ comprising Sindhi specialities

Kiara Advani shared a glimpse from her meal (Source: Kiara Advani/Instagram Stories)

The most famous dish of Sindhi cuisine is Sindhi curry, usually relished with rice. “This is a kadhi made with besan and a lot of seasonal vegetables such as cluster beans, potatoes, drumsticks, lady finger etc. The mixture of vegetables gives a beautiful taste, colour, and texture to the dish and well complements each other. Sindhi curry is best desired to be eaten a little tangy and for that tamarind pulp is added to it,” said clinical dietitian Garima Goyal.

Aloo tuk is made from crispy and fried potato slices while bhindi fry is made with chopped lady finger mixed with sambhar masala, garam masala, and desiccated coconut.

Here’s the breakdown of nutrition in the meal.

Rice and potatoes are great starch foods and an ideal source of carbohydrates. Seasonal vegetables added to kadhi give the addition of fibre to the dish. Along with this, kadhi made from besan or Bengal gram flour is rich in protein. “So, this makes this meal a happy and healthy meal giving an adequate amount of macronutrients as well as micronutrients,” Goyal mentioned.

She also added that unlike Punjabi kadhi which is made from lots of leftover curd, Sindhi curry is completely vegan as it is made with gram flour. “Anaemia is marked by significantly lower levels pf haemoglobin in the blood. For haemoglobin production, the body needs adequate stores of iron. So having iron-rich foods is necessary. For this, a Sindhi curry helps as it is made by adding tamarind pulp, a great source of iron. Also for iron absorption, protein is needed and besan of curry helps with providing protein in adequate amounts,” Goyal further noted.

Here’s a simple recipe for Sindhi Kadhi from chef Saransh Goila.

Ingredients

1 1/2tsp – Refined oil
3tbsp – Gram flour (besan)
1 tsp – Fenugreek (methi) seeds
1 1/2tsp – Turmeric (haldi) powder
3l – Water
2 no – Potatoes
500g – Tomatoes
1 no – Drum stick (optional)
1 long or 2 small piece lotus stem
1 big or 2 small cauliflower
200g – Colocasia (arbi)
200g – Okra (bhindi)
salt
3 np – Lemon-sized balls tamarind (imli, soaked in 1 cup warm water for 2 hours)
Oil (for frying)
1 1/2tsp – Mustard (sarson) seeds
20-25 no – Curry leaves
1 1/2tsp – Cumin
2tsp – Red chilli powder
2 tbsp coriander leaves (dhania patta), chopped

Method

*Pour refined oil into a deep vessel. Once hot, shallow fry gram flour on a low flame until golden brown. Now, add fenugreek seeds.
*Once golden brown, add turmeric powder. Add water. Add cubed potatoes. Let it all come to a boil on a high flame.
*Purée the tomatoes and add to the vessel. Let the kadhi simmer away on a low flame for an hour.
*In the meantime, heat water in another small pot. Add chopped drumsticks and lotus stem and parboil.

*Heat oil for frying. Deep fry cauliflower florets, colocasia, and okra till golden brown with some salt.
*After the kadhi has simmered for an hour, add parboiled lotus stem and drumsticks to it.
*Now add fried cauliflower, colocasia, and okra together.
*Strain the thick soaked tamarind water and let it simmer.
*For tempering, heat the oil in a tempering or small frying pan and add mustard seeds, curry leaves, cumin seeds, and red chilli powder
*Garnish with coriander leaves.
*Serve hot with steamed rice.

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