Sindhi Kadhi with Rice

Rice

• 160 g Basmati rice
• 1 tsp Fine sea salt
• 900 ml Water

Kadhi

• 70 g Chickpea flour
• 1 tsp Ground turmeric
• 1 ½ tsp Ground cumin
• 15 g Ginger root, peeled
• 1 piece Green chili pepper
• 2 tbsp Ghee
• 1 tsp Mustard seeds
• 10 leaves Fresh curry leaf
• 1 medium Yukon Gold potato
• 250 g Cauliflower
• 200 g Okra
• 1 ½ tbsp Tamarind paste

1. Rinse the basmati rice in cold water until the water runs mostly clear. Put it in a saucepan with 400 ml water and 0.5 tsp of the fine sea salt, bring to the boil, then cover and cook on the lowest heat for 12 minutes. Take off the heat and leave covered for 10 minutes, then fluff with a fork.
2. Meanwhile, peel and cut the potato into bite-size pieces, then break the cauliflower into small florets. Trim the okra and cut into 2 cm pieces. Finely grate the ginger and finely slice the green chilli.
3. In a mixing bowl, whisk the chickpea flour with the ground turmeric, ground cumin and 500 ml water until smooth and lump-free. Whisk in the tamarind paste and the remaining 0.5 tsp fine sea salt. Set aside while you start the tempering.
4. Heat the ghee in a large pot over medium heat. Add the mustard seeds and cook until they start to pop, then add the curry leaves, ginger and green chilli and cook for 30 to 60 seconds until fragrant. Tip in the potato and cauliflower and stir to coat in the spiced ghee.
5. Pour in the chickpea flour mixture, stirring constantly as you add it to prevent lumps. Bring to a gentle simmer, then cook for 12 minutes, stirring often, until the kadhi thickens and the potato is nearly tender. If it thickens too quickly, loosen with a splash of water from the remaining measured water.
6. Add the okra and simmer for 6 to 8 minutes until the okra is tender and the kadhi is thick, glossy and fragrant. Taste and adjust with a little more tamarind paste if you want it tangier. Serve the kadhi hot over the steamed basmati rice.

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