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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