Sindhi curry

Name: Sindhi curry
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 4 tbsp besan; 5 tbsp oil; 1 glass water; 1 big potato cut in half inches; 1 tomato; 5-6 bhindis slit and fried; 3-4 green chillies slit; 8-10 Cluster beans cut; 2 tomatoes chopped; as needed Cauliflower florets fried; 1 drumstick cut in pieces; 2 kokams(brown); 2 tbsp tamarind soaked in one cup water (tamarind pulp); to taste Salt; 1 tsp Red chilli powder; 1/2 tsp Turmeric powder; 1/2 tsp methi seeds; 1 tsp jeera; 1 pinch hing

Deepa Totlani @cook_9949827

#besan

Deepa Totlani @cook_9949827

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Ingredients

30 minutes

2 servings

4 tbspbesan
5 tbspoil
1 glasswater
1 bigpotato cut in half inches
1tomato
5-6bhindis slit and fried
3-4green chillies slit
8-10Cluster beans cut
2tomatoes chopped
as neededCauliflower florets fried
1drumstick cut in pieces
2kokams(brown)
2 tbsptamarind soaked in one cup water (tamarind pulp)
to tasteSalt
1 tspRed chilli powder
1/2 tspTurmeric powder
1/2 tspmethi seeds
1 tspjeera
1 pinchhing

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Steps

30 minutes

1

In a deep pan add oil.
2

When oil heats add Jeera,methi seeds,and hing. Let them crackle.
3

Now add besan and start roasting on slow flame.
4

Roast for roughly 6 to 7 mins till aroma releases and besan turns golden brown.
5

Now add water.
6

Then add salt to taste, turmeric powder and red chilli powder.
7

Let it boil.
8

Then add vegetable one by one.
9

Add potatoes,drumsticks, cluster beans first as they are hard and will take time to cook.
10

When these veggies are half cooked add kokam,bhindi, cauliflower fried and tomatoes
11

Let them boil on simmer for 10 mins till all veggies are cooked
12

Now add tamarind pulp.
13

Cook for more 5 mins.
14

Serve hot with rice