Sindhi vegetable curry
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | mediums | Potatoes |
| 1 | Carrot | |
| 10 | Lady fingers small and healthy | |
| 10 | Cluster beans; (gavar) | |
| 10 | French beans | |
| 3 | smalls | Brinjals |
| 1 | Thick slice yam; (suran) | |
| 1 | tablespoon | Coriander leaves finely chopped |
| 1 | teaspoon | Mint leaves finely chopped |
| 1 | teaspoon | Ginger grated |
| 5 | Green chillies; (5 to 6) | |
| 1 | Stalk curry leaves | |
| 1 | tablespoon | Tamarind water |
| 5 | Cocum pieces dried; (5 to 6) | |
| 1 | teaspoon | Fenugreek seeds |
| 1 | teaspoon | Cumin seeds |
| 1½ | tablespoon | Gram or wheat flour |
| ½ | teaspoon | Red chilli powder |
| ½ | teaspoon | Turmeric powder |
| 3 | Pinches asafoetida; (3 to 4) | |
| Salt to taste | ||
| 1½ | teaspoon | Sugar |
| 2 | tablespoons | Oil |
Directions
Soak cocum in ½ 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, halve brinjals.
Peel and chop yam into chunks. Chop 3 green chillies fine.
Boil potatoes and yam covered, for 5-6 minutes in 2 cups water.
Clean and cut stubs of both beans chop to 2" pieces if too long.
Heat oil, add cumin & fenugreek seeds, asafoetida, allow to splutter.
Add chopped green chilli, ginger, curry leaves, stir.
Add flour, stir vigorously, add a teaspoon of oil if required.
When aroma exudes, add chilli and turmeric powders.
Add 6 cups warm water.
Stir till flour liquid is smooth and boil commences.
Add all vegetables, including potato yam water.
Simmer for 10 minutes.
Add sugar, salt, cocum with water, whole chillies, and tamarind water.
Boil till gravy is like dal thickness.
Garnish with mint and coriander.
Serve hot with rice.
Making time: 1 hour
Makes:6-7 servings bowl
Shelflife: Best fresh
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