I was surprised that she wanted to present it to me and that I was the first Pakistani to receive it.
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She informed me that her book on the migration of Sindhi Hindus after Independence was to be launched in Mumbai that very evening. In addition to this, she is also an author. Nandita Bhavnani is a chartered accountant, lawyer and investment banker who did her MA in anthropology. On my right sat an elegant, smiling lady in a resplendent blue sari. Serve warm with rice and something crispy.Gateway House Mumbai, a foreign policy think tank, invited me in July 2014 to a brainstorming session on Indo-Pak trade. Garnish with fresh coriander and the remaining curry leaves. Add the okra/ bhindi and boiled potatoes. Stir half way through making sure it does stick to the bottom of the pan. Add another 200mls of water to thin out the kadhi a bit more and simmer for 5 minutes on a low heat. Mix well to blend the tamarind with the kadhi. Put the pan back on the heat and add the jaggery and tamarind paste. Using a whisk mix well making sure there are no lumps.
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Take the pan off the heat and add 500mls water a little at a time. Add the powdered spices and fry for a few seconds. Turn the heat to a low setting and add the gram flour and roast for 3 minutes stirring continuously. Fry for 2-3 seconds and add half the green chillies and half the curry leaves. Let them fry for a few seconds and add the fenugreek seeds. Heat oil in a heavy bottom saucepan over a medium heat. Turn the heat off and leave to rest until you’re ready to add them to the Sindhi Kadhi. Take the lid off and shake the pan lightly and put the lid back on for a minute. Add the okra and fry for 20 seconds stirring to make sure the oil coats all the pieces. If it’s too tangy add a little less than the recommended amount.Īdd a tablespoon of oil to a frying pan over a medium heat. As always I say to check your tamarind paste for its strength. Serve with plain rice and of course some Aloo Tuk or papad/ pickles. This curry is moreish and you are looking for a balance of flavours with tangy, spicy, sweet and hot all at once with every mouthful. The key for this recipe is to roast the gram flour until it changes colour and gives a nutty aroma making sure t keep stirring so it does not burn. You can also include green beans, drumsticks or carrots. She adds loads more vegetables though I prefer to add just two or three at the very most. I’m sharing a recipe for kadhi which is one I have cooked for year now. From Sai Bhaji chawal to kadhi and biryanis the food in local homes is brimming with flavour, texture and spices. Growing up in India, I was lucky to have friends whose mum would be delighted to have us over to devour into a Sindhi feast. I have so many Sindhi friends who cook an array of dishes from their community and have always been kind enough not just to have me over to sample the food but also share their recipes. Follow this meal by an afternoon nap and you’ll be hooked forever! For me any curry rice dish must have something fried on the side and Sindhis know that only too well! Aloo Tuk adds the required crisp spicy texture to every mouthful of kadhi chawal. A soupy kadhi that’s tangy, hot, spicy and moreish mixed in with rice.
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There is something so comforting about a meal like this given how simple it is to cook. Sunday afternoons are for Sindhi Kadhi, chawal (plain rice) and aloo tuk.