SINDHI CURRY RECIPE

Ingredients of Sindhi Curry

• 1 cup gram flour (besan)
• 1 teaspoon mustard seeds
• 10 curry leaves
• 2 green chilli
• 100 gm sliced & slit okra
• 100 gm chopped drumstick
• 100 gm cauliflower
• 1/2 cup tamarind extract
• 1 teaspoon red chilli powder
• 1 tablespoon refined oil
• 1 pinch cumin seeds

• 2 tablespoon wheat flour
• 1 teaspoon fenugreek seeds
• 1/2 teaspoon asafoetida
• 2 sliced potato
• 100 gm cluster beans
• 100 gm diced yam
• 1 cup tomato puree
• 1 teaspoon powdered turmeric
• 2 pinches salt
• 1 cup water

For Garnishing

• 1 handful coriander leaves

• HOW TO MAKE SINDHI CURRY

• Step 1

  Heat oil in a pan over medium-high flame and add hing, mustard seeds, cumin seeds, fenugreek seeds, curry leaves and green chilies. Once they start spluttering, add besan and wheat flour.

• Step 2

  Saute till they turn pink and raw smell disappears. Now add water into the pan and bring to boil. Add potatoes, yam and cauliflower (you can change quantity of vegetables based on your preference).

• Step 3

  Cook till vegetables are half done. Add salt, turmeric powder, red chili powder and tamarind pulp. Then add cluster beans and let it simmer on medium flame.

• Step 4

  Add water if you think gravy has gone thick. Add drumsticks and lady finger when all other vegetables are almost done. Boil for more 3-4 minutes and garnish with coriander leaves Serve hot with rice.