{"id":172,"date":"2025-09-28T21:56:06","date_gmt":"2025-09-28T21:56:06","guid":{"rendered":"https:\/\/sindhi.org\/?p=172"},"modified":"2025-09-28T21:56:06","modified_gmt":"2025-09-28T21:56:06","slug":"sindhi-karhi-chickpea-flour-curry","status":"publish","type":"post","link":"http:\/\/sindhi.org\/index.php\/2025\/09\/28\/sindhi-karhi-chickpea-flour-curry\/","title":{"rendered":"Sindhi Karhi (Chickpea Flour Curry)"},"content":{"rendered":"\n<p>This is a classic Sindhi dish that&#8217;s a staple in many households. It&#8217;s a tangy, flavorful, and hearty curry made with chickpea flour (besan) and a variety of vegetables. This recipe is an easy way to enjoy the rich, unique flavors of Sindhi cuisine without spending hours in the kitchen.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>1 tbsp ghee or oil:<\/strong> Use ghee for an authentic, rich flavor.<\/li>\n\n\n\n<li><strong>1\/2 tsp mustard seeds (rai):<\/strong> Adds a nice pop of flavor and aroma.<\/li>\n\n\n\n<li><strong>1\/2 tsp cumin seeds (jeera):<\/strong> Essential for a classic Indian curry.<\/li>\n\n\n\n<li><strong>1\/2 tsp fenugreek seeds (methi dana):<\/strong> Don&#8217;t skip these! They add a slightly bitter note that balances the other flavors.<\/li>\n\n\n\n<li><strong>1\/4 tsp asafoetida (hing):<\/strong> This pungent spice adds a great aroma and aids digestion.<\/li>\n\n\n\n<li><strong>1-2 dry red chilies:<\/strong> You can break them in half for more heat.<\/li>\n\n\n\n<li><strong>8-10 curry leaves:<\/strong> Fresh is best! You&#8217;ll find them in the produce section of an Indian grocery store.<\/li>\n\n\n\n<li><strong>3 tbsp chickpea flour (besan):<\/strong> The base of the curry.<\/li>\n\n\n\n<li><strong>1\/2 tsp turmeric powder (haldi):<\/strong> For color and its earthy flavor.<\/li>\n\n\n\n<li><strong>1 tsp red chili powder:<\/strong> Adjust to your spice preference.<\/li>\n\n\n\n<li><strong>1\/2 tsp coriander powder (dhania):<\/strong> A must-have spice for Indian curries.<\/li>\n\n\n\n<li><strong>1 tsp ginger-garlic paste:<\/strong> You can make your own or buy a jar from an Indian grocery store.<\/li>\n\n\n\n<li><strong>4 cups water:<\/strong> Use this to create the curry&#8217;s consistency.<\/li>\n\n\n\n<li><strong>1 medium potato:<\/strong> Peeled and cut into medium-sized chunks.<\/li>\n\n\n\n<li><strong>1 small cauliflower:<\/strong> Cut into florets.<\/li>\n\n\n\n<li><strong>2 drumsticks (singhi):<\/strong> If you can find them, cut them into 2-inch pieces.<\/li>\n\n\n\n<li><strong>1 cup okra (bhindi):<\/strong> Cut into 1-inch pieces.<\/li>\n\n\n\n<li><strong>Salt to taste<\/strong><\/li>\n\n\n\n<li><strong>1\/2 tsp tamarind pulp:<\/strong> Provides the signature tangy flavor.<\/li>\n\n\n\n<li><strong>Fresh cilantro:<\/strong> Chopped, for garnish.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Directions<\/h3>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li><strong>Roast the besan:<\/strong> In a large pot or Dutch oven, heat the ghee or oil over medium heat. Add the chickpea flour and roast it, stirring continuously, until it turns a light brown color and smells nutty. This is a crucial step to get rid of the raw taste of the flour.<\/li>\n\n\n\n<li><strong>Add the spices:<\/strong> Reduce the heat to low. Add the turmeric, red chili powder, coriander powder, and ginger-garlic paste. Stir for a minute until the spices are fragrant, but be careful not to burn them.<\/li>\n\n\n\n<li><strong>Make the curry base:<\/strong> Slowly add the water while whisking constantly to prevent lumps. Continue to whisk until the mixture is smooth and lump-free. Bring it to a boil, stirring occasionally.<\/li>\n\n\n\n<li><strong>Add the vegetables:<\/strong> Add the potatoes, cauliflower, and drumsticks (if using). Season with salt. Cover the pot and let the vegetables cook until they&#8217;re about halfway tender.<\/li>\n\n\n\n<li><strong>Finish the vegetables:<\/strong> Add the okra. Continue to cook until all the vegetables are tender. You can test with a fork.<\/li>\n\n\n\n<li><strong>Add the tempering:<\/strong> While the vegetables are cooking, prepare the tempering. In a small pan, heat a little ghee or oil. Add mustard seeds, cumin seeds, fenugreek seeds, asafoetida, dry red chilies, and curry leaves. Let the seeds splutter and the curry leaves become crisp.<\/li>\n\n\n\n<li><strong>Finalize the curry:<\/strong> Add the hot tempering to the curry. Stir in the tamarind pulp. Let the curry simmer for a few more minutes to let all the flavors meld together.<\/li>\n\n\n\n<li><strong>Serve:<\/strong> Garnish with fresh cilantro and serve hot with steamed basmati rice and papad.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>This is a classic Sindhi dish that&#8217;s a staple in many households. It&#8217;s a tangy, flavorful, and hearty curry made with chickpea flour (besan) and a variety of vegetables. This recipe is an easy way to enjoy the rich, unique flavors of Sindhi cuisine without spending hours in the kitchen. Ingredients Directions<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[4],"tags":[],"class_list":["post-172","post","type-post","status-publish","format-standard","hentry","category-cuisine"],"_links":{"self":[{"href":"http:\/\/sindhi.org\/index.php\/wp-json\/wp\/v2\/posts\/172","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/sindhi.org\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/sindhi.org\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/sindhi.org\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/sindhi.org\/index.php\/wp-json\/wp\/v2\/comments?post=172"}],"version-history":[{"count":1,"href":"http:\/\/sindhi.org\/index.php\/wp-json\/wp\/v2\/posts\/172\/revisions"}],"predecessor-version":[{"id":173,"href":"http:\/\/sindhi.org\/index.php\/wp-json\/wp\/v2\/posts\/172\/revisions\/173"}],"wp:attachment":[{"href":"http:\/\/sindhi.org\/index.php\/wp-json\/wp\/v2\/media?parent=172"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/sindhi.org\/index.php\/wp-json\/wp\/v2\/categories?post=172"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/sindhi.org\/index.php\/wp-json\/wp\/v2\/tags?post=172"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}