Sindhi Tomato Kadhi

Sindhi Tomato Kadhi by Kamla Thadani


  1. Tomato – 1 Kg (Pureed)
  2. Tomato Puree – 1 Cup
  3. Zeera Seeds – 1 Teaspoon
  4. Hing Powder – 1/2 Teaspoon
  5. Kari Patta – 5 leaves
  6. Hari Mirch – 4
  7. Besan – 3 Tablespoons
  8. Oil – 2 Tablespoons
  9. Gur or Sugar – To Taste


  • 5 Potatoes, cut in cubes
  • 2 Carrots cut in thick slices
  • 1 Small Piece Yam, cut in pieces
  • 2 Drum sticks, cut in 2 inch pieces
  • 10 French Beans, cut in 1 inch pieces


Roast the besan till brown. Mix this in the Tomato puree. Add one and a half liters of water. Let it boil, stirring to form a thickish soup. Heat the oil and add the tempering of zeera, hing, curry patta and green chillies to the tomato kadhi. Add the chopped vegetables in the kadhi and cook till done. Add a little gur or sugar.

Photo source:

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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