KARI

(Bhatia Curry)

Recipe Overview

Kari is a signature Thathai Bhatia curry known for its complex balance of spicy, tangy,

and subtly sweet flavours. Made with a medley of vegetables, lentils, and aromatic spices,

this slow-cooked dish is both nourishing and deeply comforting. Its distinctive taste

comes from the use of gram flour, cocum, tamarind, and jaggery—creating a beautifully

layered flavour profile.

Recipe Details

– Cuisine: Sindhi – Bhatia

– Course: Main Course

– Diet: Vegetarian

– Preparation Time: 8–10 hours (including soaking)

– Cooking Time: 1.5–2 hours

– Difficulty Level: Moderate

Ingredients

Main Ingredients

– Ghee – 2 tbsp

– White gram / chickpeas (soaked overnight) – 15–20 nos.

– Green gram (moong) – ½ cup (for stock)

– Yam – 5–6 pieces

– Cluster beans – 7–8 nos.

– Potato (large) – 1 no. (cut into pieces)

– Drumstick – 1 no. (cut into 2-inch pieces)

– Ladyfinger – 2–3 nos. (halved)

– Banana (optional) – 1 no. (chopped)

– Banana peel (optional) – 1 no. (chopped)

Spices & Flavourings

– Fenugreek seeds – 1 tsp

– Cumin seeds – 1 tsp

– Asafoetida (hing) – a pinch

– Green chillies – 5–6 nos.

– Dried red chilli – 1 no.

– Ginger – ½ inch (chopped)

– Curry leaves – 2 sprigs

– Turmeric powder – ½ tsp

– Salt – to taste

– Jaggery – 10 g

Liquids & Sour Agents

– Green gram water – 2 cups

– Water – 2 cups

– Cocum flowers – 3–4 nos.

– Tamarind water – 2 tbsp

Thickening Agent

– Gram flour (besan) – 4 tsp

Garnish

– Coriander leaves – 2 tbsp (chopped)

Method

Step 1: Preparation

– Soak white gram and green gram separately overnight.

– Cook the green gram until tender and retain the water for stock.

Step 2: Tempering

– In a deep pan, heat ghee on a medium flame.

– Add white gram, cluster beans, and yam.

– Sauté for about 30 seconds.

Step 3: Add Spices

– Add cooked green gram, fenugreek seeds, cumin seeds, asafoetida, chopped green chillies,

dried red chilli, ginger, and curry leaves.

– Sauté for about 1 minute until aromatic and lightly browned.

Step 4: Add Liquids & Boil

– Add green gram water and regular water.

– Add cocum flowers and bring to a boil on a high flame.

Step 5: Simmer Base

– Reduce to a medium flame and cook for about 30 minutes.

Step 6: Add Gram Flour Mixture

– In a bowl, mix gram flour with water to form a smooth, thin batter.

– Add this batter to the curry and mix well to avoid lumps.

Step 7: Add Vegetables

– Add potatoes, drumsticks, salt, and turmeric powder.

– Cook for about 20 minutes until the vegetables are partially tender.

Step 8: Final Additions

– Add ladyfinger and jaggery.

(Optional: add chopped banana and banana peel for a traditional flavour variation)

Step 9: Final Cooking

– Allow the curry to simmer for another 30–40 minutes until all vegetables are fully

cooked and the flavours are well blended.

Step 10: Garnish & Serve

– Garnish with chopped coriander leaves and serve hot.

Chef’s Tip

– Always add the gram flour mixture gradually while stirring to avoid lumps.

– Slow cooking is key to developing the depth of flavour in Kari.

– Using lentil stock instead of plain water enhances both nutrition and taste.

Serving Suggestions

Kari is traditionally served hot with:

– Steamed rice (Choka)

– Topped with lentils such as moong – Whole/ Puréed (Ufra/Gutiya), Tuvar dal, or Moong dal

It is usually enjoyed as part of a complete Bhatia meal, where rice is eaten first

before breads.

Storage & Make-Ahead Tips

– Refrigerate in an airtight container for up to 2 days

– Reheat gently on a low flame, adding a little water if required

– Flavours deepen over time, making it ideal for next-day consumption

Nutritional Insight (Approximate)

– Rich in plant-based protein from lentils and chickpeas

– High in fibre due to mixed vegetables

– Balanced with carbohydrates, proteins, and healthy fats

– Contains digestive spices like cumin, asafoetida, and fenugreek

Did You Know?

Traditional Kari uses the water from cooked lentils instead of discarding it—

this not only preserves nutrients but also enhances the flavour and colour of the curry,

making it both wholesome and sustainable.

Cultural Notes

Kari is a cornerstone of Bhatia cuisine and is often part of the traditional Dar–Bhath–Curry

meal. A unique aspect of this dish is the use of lentil stock instead of plain water, reflecting

a resourceful and nutritious cooking style. The addition of banana and even banana peel

showcases the community’s philosophy of minimising waste while enhancing flavour.

The colour and taste of Kari can vary depending on the lentil stock used—ranging from

light to deep green hues—making each preparation subtly unique.