Recipe CookBook

Sindhi Vegetable Curry

Cooking Time: 1 hour

Serves 6-7

Ingredients:

3 med. potatoes

1 carrot

10 lady fingers small and healthy

10 cluster beans (gavar)

10 French beans

3 small brinjals

1 thick slice yam (suran)

1 tbsp. coriander leaves finely chopped

1 tsp. mint leaves finely chopped

1 tsp. ginger grated

5-6 green chillies

1 stalk curry leaves

1 tbsp. tamarind water

5-6 co pieces dried

1 tsp. fenugreek seeds

1 tsp. seeds

1 1/2 tbsp. gram or wheat flour

1/2 tsp. red chilli powder

1/2 tsp. turmeric powder

3-4 pinches asafoetida

salt to taste

1 1/2 tsp. sugar

2 tbsp. oil

Method:

1-Soak co in 1/2 cup water for 20 minutes.

2-Scrub and wash potatoes. Chop into chunks, skin intact.

3-Scrape carrot quarter lengthwise, cut into 2 inch pieces.

4-Trim very little of ladyfinger ends, halve brinjals.

5-Peel and chop yam into chunks. Chop 3 green chillies fine.

6-Boil potatoes and yam covered, for 5-6 minutes in 2 cups water.

7-Clean and cut stubs of both beans chop to 2" pieces if too long.

8-Heat oil, add & fenugreek seeds, asafoetida, allow to splutter.

9-Add chopped green chilli, ginger, curry leaves, stir.

10Add flour, stir vigorously, add a tsp. of oil if required.

11-When aroma exudes, add chilli and turmeric powders.

12-Add 6 cups warm water.

13-Stir till flour liquid is smooth and boil commences.

14-Add all vegetables, including potato yam water.

15-Simmer for 10 minutes.

16-Add sugar, salt, co/ with water, whole chillies, and tamarind water.

17-Boil till gravy is like dal thickness.

18-Garnish with mint and coriander.

Serve hot with rice.