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Sindhi Curry

Yields4 ServingsPrep Time15 minsCook Time45 minsTotal Time1 hr

Sindhi Curry is popular dish for Sindhi and is cooked most of Sindhi families. Mainly there are 2 kinds of Sindhi curries, one the main ingredient is Tomatoes and the second is Toar dal and Tomatoes. When making Sindhi curry, people add different vegetables to the curry, however the common ones are Guvar, Bhindi and Drumsticks. Carrots, potatoes and paneer are optional. Go head and try wonderful dish and don't forget you add your comments.

Sindhi Curry Recipe

 1 Potato
 15 Cluster beans (Guwar)
 1 small Yam (4-5 chunks)
 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
 0.50 cup Besan (Gram Flour)
 0.25 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
 0.25 cup tamarind water
 6 Cocum (Mangosteen) pieces
 0.50 tsp Turmeric powder
 6 cups hot water
 10 tbsp Oil (Calorie conscious people can use less oil)

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.

Nutrition Facts

Servings 0