sindhi curry

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, cubes
Sunflower Oil, 2 tbsp
*Cumin seed, 1 tbsp
Red Ripe Tomatoes, 1.5 cup, chopped or sliced
fenugreek seeds 1 tbsp
1/2 tsp turmeric (haldi) powder
1/2 tsp red chilli (lal mirch) powder
3-4 pinch asafoetida
salt (namak) to taste
potato cubes 1 cup
tamrind 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.