Sindhi Vegetable Curry

Learn how to make Sindhi vegetable curry. Its a combination of various vegetables cooked with cocum and best served with rice.
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.