Sindhi Curry
Ingredients
- Ingredients:
- 1 Potato
- 10-15 Cluster beans (Guwar)
- 1 small Yam (4-5 chunks)
- 4-6 Lady Fingers (Bhindi)
- 1 Brinjal
- 1 boiled Lotus stem cut into ½ inch slices
- 1 Carrot
- 1 Drumstick cut into finger size
- Paneer (Cottage Cheese) is also a great addition
- 1/2 Cup Besan (Gram Flour)
- ¼ tsp Asafoetida (Hing)
- 1 tsp Cumin seeds
- 1 tsp Mustard seeds
- 1 tsp Fenugreek seeds
- Few Curry Leaves (Kadipatta)
- 1 tsp Ginger (grated or finely chopped)
- Green chillies to taste
- 2 Tbsp Coriander leaves for garnish (chopped)
- 1 tsp Red chillie powder
- 1/4 Cup tamarind water
- 5-6 Cocum (Mangosteen) pieces
- 1/2 tsp Turmeric powder
- 6 Cups hot water
- 10 Tbsp Oil (Calorie conscious people can use less oil)
Directions
- Wash and peel all the vegetables.
- Chop them into chunks.
- Heat the oil.
- Fry brinjals and lady finger and keep them aside.
- Take a big vessel.Heat oil.Now add cumin seeds,mustard seeds and fenugreek seeds.
- Allow to splutter.
- Mix flour and stir till light brown.
- When aroma exudes, add chopped green chilli, ginger, curry leaves, hing & stir.
- Pour hot water and stir till flour liquid is smooth and boil commences..
- Add chopped vegetables except Lady Fingers & Brinjal.
- Mix turmeric,red chillie powder, salt Cocum & tamarind juice into the Curry.
- Cook over medium heat till vegetables are cooked.
- Now add fried brinjal and lady fingers and let the oil touch the sides of the vessel.
- Sindhi Curry is ready.
- Sprinkle chopped coriander leaves.
Comments (1)
Monica