sindhi curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
gramflour ( besan), 50 gram(s) Green Beans (snap), 1 cup Carrots, raw, 1 cup, chopped *Gourd, (towelgourd), cooked, 1 cup (1" pieces) *Gourd, white-flowered (calabash), cooked, 1 cup (1" cubes) Okra, 0.5 cup slices Eggplant, fresh, 1 cup, cubesSunflower Oil, 2 tbsp *Cumin seed, 1 tbsp Red Ripe Tomatoes, 1.5 cup, chopped or slicedfenugreek seeds 1 tbsp1/2 tsp turmeric (haldi) powder1/2 tsp red chilli (lal mirch) powder3-4 pinch asafoetidasalt (namak) to tastepotato cubes 1 cuptamrind 1 small ball
Soak tamrind 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.
Chop 3 green chillies fine.
Boil potatoes , 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 potatoand water.
Simmer for 10 minutes.
Add sugar, salt, whole chillies, and tamarind water.
Boil till gravy is thick.
Garnish with mint and coriander leaves.
Serve hot with rice.
Number of Servings: 8
Recipe submitted by SparkPeople user REKHAKAKR.
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.
Chop 3 green chillies fine.
Boil potatoes , 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 potatoand water.
Simmer for 10 minutes.
Add sugar, salt, whole chillies, and tamarind water.
Boil till gravy is thick.
Garnish with mint and coriander leaves.
Serve hot with rice.
Number of Servings: 8
Recipe submitted by SparkPeople user REKHAKAKR.
Nutritional Info Amount Per Serving
- Calories: 109.8
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 26.5 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 2.9 g
- Protein: 3.1 g
Member Reviews
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*MADHU*
I love Sindhi Curry !Thanks for taking time to post this.The only modification would be substituting the green chillies with red chilli powder.It gives lovely colour to the curry.It is to be added at the stage when the flour givs out the aroma.Just add it,stir it a couple of times & add water.Enjoy - 8/1/08