Read more to check out the full recipe! (Pinterest) Some monsoon days, all you crave is a steaming bowl of home-cooked food. Check out chef Kapoor's recipe that will take you back to the comfort of your home.Some dishes have a way of taking you back home with just one bite. The tang of tamarind, the aroma of freshly roasted spices and a bowl of comforting curry served with steaming rice can instantly bring back memories of family meals and home-cooked food. If you're craving those familiar, nostalgic flavours on a rainy monsoon day, this comforting Sindhi Kadhi recipe is just what you need.Also Read | Overripe bananas going to waste? Use them to make chef Ranveer Brar's delicious dessert: Toffee banana frittersCelebrity chef and host of Khana Khazana, Sanjeev Kapoor has shared a hearty recipe for Sindhi Kadhi, a comforting curry brimming with wholesome vegetables and infused with the rich flavours of Indian spices. In an Instagram video shared on July 21, the chef highlights, “One curry and so many vegetables in it. This is exactly what makes Sindhi Kadhi different from other kadhis. The roasted gram flour, the sourness of tamarind, and the unique taste of every vegetable – all of these come together to create a curry that is connected to the story of every household.”Check out the full recipe below!Ingredients2 medium potatoes, peeled and cut into ½-inch cubes2 drumsticks (moringa pods), strings removed and cut into 2-inch pieces8 to 10 cluster beans, strings removed and trimmed8 to 10 ladies' fingers (okra/bhindi), trimmed3 tbsp oil, divided1 tsp mustard seeds1 tsp cumin seeds½ tsp fenugreek seeds½ tsp asafoetida (hing)2 to 3 tbsp gram flour (besan)2 to 3 green chillies, slit½ tsp red chilli powder¼ tsp turmeric powder1 cup tomato puréeSalt, to taste2 tbsp tamarind pulpFresh coriander leaves, for garnishSteamed rice, to serveMethodHeat two tablespoons of oil in a deep pan over medium heat. Add the mustard seeds and let them splutter. Add the cumin seeds, fenugreek seeds and asafoetida, and sauté for a few seconds until fragrant.Add the gram flour and cook, stirring continuously, until it turns light golden and aromatic.Pour in three cups of water, stirring well to prevent lumps from forming. Bring the mixture to a boil.Add the potatoes, drumsticks, cluster beans, green chillies, red chilli powder, turmeric powder, tomato purée and salt. Mix well, cover and cook over medium heat for 10 to 15 minutes, or until the vegetables are almost tender.Meanwhile, heat the remaining one tablespoon of oil in a shallow non-stick pan. Add the ladies' fingers and sauté for five to six minutes until lightly browned and partially cooked.Add the sautéed ladies' fingers to the curry along with the tamarind pulp. Mix well and simmer for two to three minutes.Transfer to a serving bowl, garnish with fresh coriander leaves and serve hot with steamed rice.Note to readers: This article is for informational purposes only. It is based on user-generated content from social media. HT.com has not independently verified the claims and does not endorse them.Eshana Saha is a fresh face in lifestyle and cultural journalism, bringing a refined, multidisciplinary perspective to the intersection of entertainment, fashion and holistic wellbeing. With less than a year of professional experience, she has quickly adapted to high-pressure editorial environments and currently works full-time with HT Media. Prior to this, she interned for nearly six months with Hindustan Times’ entertainment and lifestyle vertical, where she gained hands-on experience in digital reporting, trend analysis and editorial storytelling.