Take 1/2 cup Fada (broken wheat) in a pressure cooker container. Wash and add 11/2 cup water + pinch of salt (optional). In another container, take 1/2 cup toor daal, wash and add 1 cup water. Pressure cook both of these (in separate containers) for 5-6 whistles. Once the pressure releases, use a wooden Ravai to slightly mash both the fada and the daal. Now mix both of them in a pot, along with 1 cup chopped jaggery (you could take slightly less or more according to your taste). Heat just until the jaggery melts. Make sure not to cook too much, otherwise the fada will get hard. Add crushed cardamom, nutmeg, and saffron. Add slivered almonds, pistachios and raisins. Can also add Charoli if available. Serve with a dollop of ghee.
Sindhi Kadhi Vegetables Carrots, tomatoes, Doodhi, Bhee, Kachalu (arbi), Suran, potatoes, Seeng, Bhindi, white peas, Guar. Method Chop and wash all the vegetables (keep potato skins on, do not peel peas). Cut bhee slanting so as to reduce fibre. In a large pot, heat oil. Add methi & jeera (1:2). Once it crackles (methi should not become dark). Add besan and roast till dark pink. When it’s about to finish roasting, add curry leaves and heeng. Then add water and stir. Add haldi and boil for a while. Now start adding vegetables in the following order: Suran, bhee, guar, finely chopped ginger, tomatoes, big pieces of green chillies, carrots, large pieces of potatoes (give small cuts in potatoes so that the spices go in). Remove the tips of green peas. Kachalu, doodhi, green peas, seeng. Add salt, kokum. Let it boil till most of the vegetables are cooked. Now add tamarind water, red chilli powder. Finally add bhindi and fresh coriander, cover and let it cook for a few more mins on ...
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