Pressure cook toor dal, tomatoes for 4to5 whistles. Then strain the water out

Then in a deep bottom vessel add oil give tadka of Rai,jeera,curry leaves, green chillies let it crackle then add besan an fry for sometime till light brown then add the red chilli powder an mix well in low sim then add the strained tomato,dal pulp an mix well

Pressure cook carrots,beans, drumsticks,then add it to the curry bring it to a boil

Then add the tamarind pulp,an then add the ladies finger (shallow fry it before adding to the curry). Then add chopped coriander leaves an mix well

In another pan add oil for frying, add the chopped potatoes an fry till soft. Then take it out, then press the fried potatoes an deep fry it till crisp

Sprinkle red chilli powder, amchoor powder,an garnish it with chopped coriander leaves

In another pan add sugar,water to make the syrup let it become medium consistency add sweet colour an kesar an off the gas

In another bowl add besan an water an mix well. Then take a spatula which have holes pour a spoon of besan an start moving your fingers to make small boondis an deep fry it till crisp then add it to the sugar syrup an take it out. Then add chopped almonds to it

Serve Sindhi curry with rice, chips an meethi Boondi