Sindhi Curry

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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 (2)

  • Monica

    Monica

    23 February 2012 at 15:48 |
    Like the blog
  • kunjal

    kunjal

    22 August 2012 at 17:34 |
    very ver teasty

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