Sindhi Kadhi (CP Flour & Okra Curry)

Active time: 30m

Total time: 45m

Process

1. Prep:
   1. Tamarind
      1. Soak the block in 100ml hot water for 15 minutes
      2. Mash and strain, keeping the liquid
   2. Potato: medium chunks
   3. Cauliflower: medium chunks
   4. Okra
      1. Cut into 2-3cm pieces
      2. Dry well
      3. Heat a dry pan on medium-high
      4. Cook the okra until lightly browned and no longer slimy - 5-8 minutes
      5. Remove and set aside
2. Heat the oil over medium
3. Add the spices, let the mustard seeds pop
4. Add the chickpea flour; cook 3-5 minutes, stirring constantly, until it has a nutty smell and slightly darker colour. It needs to not smell raw, but also not be burned.
5. Add the chilli powder and chopped tomatoes, cook until thickened - 5-7 minutes
6. Add the water gradually, stirring constantly, until all integrated
7. Add the tamarind and spices, bring to a simmer
8. Add the potato and cauliflower, simmer 15-20 minutes until the potatoes are fully cooked and the sauce is starting to thicken
9. Add the okra back
10. Simmer 5 minutes
11. Add the coriander
12. Remove from heat