Being Born In Northern Part Of India, If Someone Mentions Kadhi It Always Has To Be #Kadhipakora. However, Being A Sindhi My First Love Is And Always Be #Sindhikadhi 🍛 (And There Is An Emoji For That Too) The One Thing That Sets It Apart From Any Other Kadhi Is That The Classic Tanginess Of Sour Curd Is Replaced With Tomatoes And Kokam/Tamarind. It’s The Most #Vegan Kadhi Of All, Loaded With All The Veggies Like - Potato, Cauliflower, Okra, Beans, Eggplant, Whole Peas (Not Peeled) And Few Of The Sindhi Cuisine Essentials Like Lotus Stem And Drumsticks. (𝑄𝑢𝑖𝑐𝑘 𝑡𝑖𝑝 𝑡ℎ𝑎𝑡 𝑛𝑜𝑏𝑜𝑑𝑦 𝑎𝑠𝑘𝑒𝑑 𝑓𝑜𝑟 😉 - Fry Okra, Cauliflower Florets And Diced Eggplant Before Adding It To The Curry, It Can Be Added At The Final Stage Coz They Are Almost Cooked) Paired Kadhi With Its Best Friends Here - Tuk Aloo (Double Fried Potatoes) ,Rice And Papad. Some People Like To Pair Meethi Boondi With It, Personally I Am Not A Big Fan Of The Combination So Skipped It In The Shot. 💁🏻‍♀️ Hope You All Give This Recipe A Shot.