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Sindhi kadhi
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4.50 from 2 votes

Sindhi curry - Tomato kadhi

Sindhi curry - Tomato kadhi is known as curry chawara, is a main dish for Sindhi's. We have a function before the wedding day and is called as curry chawara ( as the food should not contain onions and garlic).
Prep Time15 mins
Cook Time25 mins
Course: Main Course
Cuisine: Sindhi
Servings: 3


  • 4 Tomato medium sized
  • 1 & ½ tablespoon Besan flour
  • 1 Drumstick
  • ½ Radish
  • 10 Cluster beans
  • 10 Ladies finger
  • 1 tablespoon Ginger finely chopped
  • 2 Green chilli
  • 1 & ½ teaspoon Red chilli powder
  • teaspoon Turmeric
  • 2 tablespoon Tamarind pulp
  • 2 tablespoon Oil
  • ½ teaspoon Mustard
  • ¼ teaspoon Fenugreek seeds Methi seeds
  • 1 teaspoon Cumin/ Jeera - 1 tsp
  • teaspoon Asafoetida/ Hing
  • Curry leaves - A sprig


  • Scrap the drumstick skin slightly, cut into finger length pieces.
  • Peel and cube radish. Cut cluster beans also same length as drumstick.
  • For ladies finger, cut the head, tail and slit slightly in the middle.
  • Keep all the other ingredients ready.  
  • Boil radish and drumstick in a vessel.
  • Chop tomatoes roughly. Grind it to make puree.
  • Heat kadai and sauté ladies finger in medium flame for 2 minutes.
  • Add cluster beans to it and fry both of them with out changing its color until soft.
  • Be generous with oil. Keep aside and temper with the items given under 'To temper' table.
  • Keep little water ready. Lower the flame completely.
  • Add besan and give quick stir. Make sure not to burn it, but the raw smell should go off and besan should turn golden colour.
  • Add red chilli powder and turmeric, give it a quick stir. Add water to prevent burning. Just a little.
  • Add tomato puree, salt and mix well. Close the kadai with a lid as it splutters a lot.
  • Cook it stirring now and then until it becomes thick paste and oil floats.
  • Now add the sautéed vegetables, cooked vegetables along with the water and add another 1 & ½ cups water and mix well. Check for salt. Boil it.
  • When it starts to boil, add tamarind pulp (I used 1 teaspoon tamarind paste) and boil until the veggies get cooked and the gravy becomes thick.


  • Sauteing cluster beans and ladies finger is important.
  • Cooking drumstick and radish separately is optional and you can cook along the gravy itself, but I wanted to make sure it done soon.
  • Some add potato too, but I didn’t add.
  • You can add a ¼ teaspoon of sugar  or jaggery for enhancing the taste.