18 May, 2015
Sindhi Curry
Ingredients:
- Oil — 1 1/2 teaspoon
- Cumin seeds — 1/2 teaspoon
- Fenugreek seeds — 1/2 teaspoon
- Gram flour (besan)—- 4 teaspoon
- Grated ginger —– 1/2 teaspoon
- Chopped green chilies — 1 teaspoon
- Asafoetida — 1/2 teaspoon
- Chopped ladies finger —- 100 gm
- Chopped potatoes big dices — 1 medium size
- Tomato puree —— 1/2 cup
- Chopped yum (suran) — 2 teaspoon
- Chopped french beans — 1 1/2 tea spoon
- Chopped drum stick — 2 teaspoon
- Tamarind pulp — 2 teaspoon
- Garlic paste — 1 1/2 teaspoon
- Turmeric powder — 1/2 teaspoon
- Red chili powder — 1 1/2 teaspoon
- Salt to taste
- Chopped tomato —- 2 teaspoon
- Water — aprox — 1 litter
- Coriander leaves —- 1 1/2 teaspoon
Serves: 4
Time: 20 min
Recipe:
- Cut ladies finger vertically in two pieces and shallow fry.
- Heat oil and add cumin seeds and fenugreek seeds. Add asafoetida.
- Add gram flour and roast till little red on slow flame and aroma comes .
- Add all vegetables and water. Crush raw tomatoes in blender and prepare tomato puree.
- Add puree in vegetables. Add red chili powder,turmeric powder, garlic paste and salt.
- Keep in pressure cooker till two whistles. When cooker cools then remove from cooker and add tamarind and cook for 2 minutes.
- Prepare curry not too much thick.It should look like regular dal. Finally garnish with coriander leaves and serve with rice.
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