Kareena Kapoor’s favorite Sunday special Sindhi Kadhi recipe; a must try

Sindhi Kadhi encapsulates the authentic taste of Sindh, giving notes of cultural delight in every bite. Make it to make your Sunday meal extra special. Check out the recipe:

By Anshita Singh Kashikar

Updated on May 18, 2025 | 09:09 PM IST | 26K

Kareena Kapoor’s favorite Sunday special Sindhi Kadhi recipe; a must try . PC: Kareena Kapoor Khan IG

We all know Kareena Kapoor is a big-time foodie, and she never hesitates to show off her love for food publicly. Having unapologetically accepted that she would rather have aloo paratha than have a zero-figure, the actress has time and again shared about her favorite dishes, which are often simple Indian food.

In an interview, the crew actress revealed that since her mother is half-Indian, she often has Sindhi kadhi on Sundays. And the way Bebo almost drooled while talking about this Kadhi propelled us to share the recipe with you. So, let’s get cooking!

Ingredients:

Oil
Cumin seeds (Jeera)
Mustard seeds (Rai)
Fenugreek seeds (Methi dana)
Gram flour/chickpea flour (Besan)
Curry Patta
Asafoetida (Heeng)
Hot water
Turmeric powder (Haldi)
Ginger
Green chillis
Kashmiri red chilli powder
3 medium-sized tomatoes (For puree)
3 medium-sized potatoes
A bunch of cluster beans (Guar fali)
Cauliflower
Drumsticks (Sahjan fali)
2 Eggplants
10-12 Ocra (Bhindi)
Tamarind pulp
Salt

How to make

Typically, Sindhi Kadhi is made in a Sipri or Handi, which is a large, deep pot mostly used in Indian cooking. This pot is either made of clay, copper, or aluminium. However, if you don’t have a Sipri, you can cook Sindhi Kadhi in a Kadahi, aka an Indian wok, or a stock pot. Ready with the gear? Let’s get started!

Set your wok on the stove with a high flame
Add 4 tbsp of oil to it
Once the oil gets hot, add 1 tbsp jeera (cumin seeds), 1 tbsp rai (mustard seeds), and ½ tbsp fenugreek seeds. Stir them well and let them crackle
Now, add two ladles of gram flour or besan to the pot and stir well on a low flame until the color of the besan turns light golden (Note that it is important to continuously stir so that the besan doesn’t burn)
Toss 10-12 kadhi patta and mix
Add 1 L of hot water (Drizzle the water slowly while stirring at the same time so that chunks of besan cannot be formed and the mix comes out smoother)
Now add another litre of water
Add salt to taste
Add 1 tbsp turmeric powder
Add 1 tbsp Kashmiri red chilli powder
Toss in 2 tbsp grated ginger
Add green chillis slit vertically
Make a puree from three medium-sized tomatoes and add to the gravy
On a high flame, stir the gravy well and bring it to a boil
Once the gravy comes to a boil, add peeled and half-chopped drumsticks (Sahjan fali)
Add one cup of cluster beans (Guar fali)
Add 3 chopped potatoes (Cut the potatoes into quarters)
Add half a cauliflower, chopped into pieces equal to the potato quarters
Put a lid on the pot and let the curry simmer for a good 10 to 12 minutes, until it turns thick
Now, for the remaining veggies, take a pan and set it on the stove on a high flame
Add 1 tbsp of oil and let it heat up
Now add 9 to 10 washed orcas (bhindi) and cook for 3 to 4 minutes. No need to cut them into smaller pieces, just remove the ends.
Take out the bhindi in a bowl and the same pan, cook 2 quartered chopped brinjals (baingan) for 3 to 4 minutes.
Once the color of the curry enriches, add the fried veggies to it
Close the lid again and let it simmer for another 10 to 15 minutes, on a medium-low flame
After the curry is cooked and the veggies soften, add 2 tbsp of tamarind pulp (Imli ka gooda)