Saturday, 11 March 2017

Recipe - Sindhi Curry

Sindhi Curry is a delicious and nutritious mix of several vegetables, served with rice or pau. This tangy Curry is made with roasted besan, (gram flour). Curry Rice is the most favourite dish of majority of Sindhi's and this Sindhi Curry is the most wonderful example where all the vegetables are used beautifully to complement each other in taste, texture and colour. In olden day’s people use to make Sindhi Curry on a Sunday as they use to collect all the left over veggies throughout the week and use them as their ingredients to cook it.

Easy to cook, could be easily cooked in large quantities, which means it’s ideal for serving to your guest at home. The tangy gram flour based Sindhi Curry is loved by one & all. We make this Curry at home once in two weeks and once you indulge in this be ready to hit your sac. Here’s the recipe.


Serves 3-4 | Cooking Level: Moderate | Prep Time: 15 mins | Cooking Time: 35 mins 

INGREDIANTS:
6 table spoons of vegetable oil 

4 heaped table spoons besan (gram flour)
2 large tomatoes – pureed
2 green chillies – finely chopped
8-10 curry leaves
3-4 medium potatoes – peeled & cut in two halves
1 drumstick – cut into pieces
A handful of ladyfinger (Bhindi)
A handful of cluster beans (Gavar)
A handful of green peas (optional)
1 carrot – cut in pieces (optional)
5-6 dried kokum flower
1table spoon ginger paste
1 tea spoon fenugreek seeds (Methi dana)
1 tea spoon cumin seeds (Jeera)
1 tea spoon mustard seeds (Rai)
½ tea spoon turmeric powder (Haldi)
1 tea spoon red chilli powder
½ tea spoon of asafoetida (Hing)
Salt to taste
2 table spoons of finely chopped coriander leaves
100 gms sweet boondi (optional accompaniment)


METHOD:
1. In a flat pan, add 2 tablespoons of vegetable oil and pan-fry the cluster beans & ladyfinger. Season it with a sprinkle of salt & set aside.

2. Keep a litre of water on the boil in a separate vessel.

3. In another deep pan heat 2 table spoons of vegetable oil on medium heat & add the curry leaves, green chillies, fenugreek seeds, mustard seeds & cumin seeds. Once they all start spluttering, add the gram flour (besan) & 2 more tablespoons of the vegetable oil & give it a good stir. Turn the flame to low & add asafoetida, red chilli powder, turmeric powder & salt. Keep stirring so that the mixture does not burn.

4. Once this mixture starts to turn golden, add the boiling water to the pan & then quickly add the tomato puree & the ginger paste. Give it a good mix & turn the flame back to medium heat.

5. Now add the potatoes, drumstick, green peas (optional), carrot (optional) & the dried kokum flower – mix well

6. Once the curry starts bubbling cook it with a lid on for 10 mins or until the potatoes and other vegetables are cooked.

7. Remove the lid now & add the pan fried ladyfingers & cluster beans & cook the curry for another 5 mins.

8. If the curry is too thick, you can add some water.

9. Check the seasoning & add salt if required. Add half the chopped coriander & mix well.

10. Just before serving garnish the curry with the remaining coriander & relish this Sindhi Curry piping hot with steamed rice or pau. Sweet Boondi is traditionally eaten with this dish so if you fancy sweet boondi do give it a try.


See a detailed video of this recipe by clicking on the link below:

I would love to chat with you in the comments section, please let me know about your experiences when you cook the above recipe. Till then Share, Like & do comment. Take care & Happy Cooking.




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