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SINDHI VEGEtable CURRY RECIPE
Ingredients:
1 tsp fenugreek seed
1 tbsp tamarind (imli) water
1 carrot (gajar)
10 lady fingers small
1/2 tsp turmeric (haldi) powder
5-6 green chillies
1/2 tsp red chilli (lal mirch) powder
1 tbsp coriander leaves (dhania patta) finely chopped
1 tsp mint leaves (pudina leaves) finely chopped
5-6 cocum pieces dried
1 stalk curry leaves (kari patta)
1 1/2 tbsp gram or wheat up (gehun) flour
3 medium potato (aloo)es
3 small brinjal (biangan)
1 thick slice yam (suran)
salt (namak) to taste
1 1/2 tsp sugar (cheeni)
1 tsp cumin seed (jeera)
10 cluster beans (gowaar phali)
3-4 pinch asafoetida
2 tbsp oil (tel)
10 french bean
1 tsp ginger (adrak) grated
How to make sindhi vegetable curry:
- Soak cocum in 1/2 cup water for 20 minutes.
- Scrub and wash potatoes.
- Chop into chunks, skin intact.
- Scrape carrot quarter lengthwise, cut into 2 inch pieces.
- Trim very little of ladyfinger ends, cut the brinjals into half.
- Peel and cut yam into chunks.
- Chop 3 green chillies fine.
- Boil potatoes and yam covered, for 5-6 minutes in 2 cup water.
- Clean and cut edges of both beans cut to 2" pieces.
- Heat oil, mix in cumin and fenugreek seeds, asafoetida and allow to splutter.
- Add cut green chilli, ginger, curry leaves and stir.
- Add flour, stir vigorously, mix in a teaspoon of oil if required.
- When aroma exudes, mix in chilli and turmeric powders.
- Add 6 cup warm water.
- Stir till flour liquid is smooth and boiling starts.
- Add all vegetables, including potato, yam and water.
- Simmer for 10 minutes.
- Add sugar, salt, cocum with water, whole chillies, and tamarind water.
- Boil till gravy is thick.
- Garnish with mint and coriander leaves.
- Serve hot with rice.
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