Sindhi Curry
SINDHI CURRY
INGREDIENTS
- Gram
flour (besan)- 3 Tbsp
- Asafoetida
(hing)- a pinch
- Curry
leaves- 7-8 leaves
- Fenugreek
(methi) seeds-1/4 Tsp
- Red
pepper [whole]- 2 or 3
- Green
Chillies[cut into small pieces]- 2-3 Nos
- Turmeric
(haldi) powder- 1/2 Tsp
- Salt-
according to taste
- Red
chilli powder – according to taste
- Ginger[grated]-
1/2 Tsp
- Tamarind
soaked in water for 30-40 minutes- 3
Tbsp
- Kokam
Leaves [washed]: 5-6 Nos
- Cauliflower
[cut into flowerets]- 8-10 flowerets
- Potato
[cubed]- 1 No.
- Ladies’
fingers [slit]- 5-6 Nos
- Cluster
Beans [Guar] [sides removed]- 6-7
Nos
- Lotus
Stem [Bhay] [cut into roundels]- 3-4 inch piece
- Green
long Beans[Lobia ki phali] {sides removed}- 6-7 Nos
- Drum
sticks [peeled & cut into 2 inch pieces]-3-4 Nos
- Carrot
[cut into roundels]- 1 No.
- Pea
pods [whole peas, unshelled]- 10-15 Nos.
- Tomato
[cubed into small pieces]- 1 big
- Yam {Suran/Jimikand}[cut
into cubes]- around 5-6 pieces.
- Water- 4-5
glasses
- Refined
Oil- 3-4 Tsp
METHOD
Wash all the vegetables. After Ladies’ fingers are dry, remove the
ends, slit and fry in a tbsp of oil till soft. Par boil the roundels of Lotus
stem. Separately, heat oil in a sauce pan over medium heat and put Fenugreek
seeds. Add Gram flour & stir continuously till golden brown. Add 31/2-4 glasses
of water and stir continuously. Put Turmeric
powder, Red chilli powder, Salt, Green chillies, Potatoes, Ginger, Yam,
Drumsticks, Kokam leaves and boil [after covering the vessel] for some time
[7-8 minutes]. Once these vegetables become a little tender, add Cauliflower, Cluster
beans, Green long beans, Carrots, Pea pods, Lotus stem, Tomatoes and continue to boil till all the vegetables
become tender. Finally, add fried Ladies’ fingers & let the mixture simmer
for a few moments. Then add tamarind pulp to Kadhi, allow it to simmer for 5-7 minutes more. For the seasoning, heat 1-11/2 tbsp oil in a
small pan. Add Asafoetida, whole Red pepper and Curry leaves. Once the Curry
leaves splutter, pour the seasoning over
the kadhi. Serve hot with rice. Sweet boondi
goes well as an accompaniment .
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