Sindhi curry

Name: Sindhi curry
Total time: 1800 s
Yield: 10 servings
Cuisine: Indian
Ingredients: 1 cup oil; 1 cup besan; 1 tsp methi seeds; 2 potatoes; 100 gms suran; 50 gms gavar; 100 gms ladies fingers; 2 drumsticks; 2 tinda; Small cauliflower; 50 gms peas; Small brinjal; 1 ball tamrind soaked in water; 5-6 kokum; 5-6 aambel/ mango flowers; 1 tsp salt, red chilli powder, turmeric, jeera and hing; 1 inch peice ginger grated; Curry leaves and corianderleaves

Aparna Keswani @aparna_2511

#Anniversary
#post2

Sindhi curry is a rich dish as lot of oil goes in the making, at the same time it's very nourishing as it is a stew of 7 to 8 vegetables cooked together

#Anniversary
#post2

Sindhi curry is a rich dish as lot of oil goes in the making, at the same time it's very nourishing as it is a stew of 7 to 8 vegetables cooked together

Aparna Keswani @aparna_2511

#Anniversary
#post2

Sindhi curry is a rich dish as lot of oil goes in the making, at the same time it's very nourishing as it is a stew of 7 to 8 vegetables cooked together

#Anniversary
#post2

Sindhi curry is a rich dish as lot of oil goes in the making, at the same time it's very nourishing as it is a stew of 7 to 8 vegetables cooked together

Saved

Ingredients

30 minutes

10 servings

1 cupoil
1 cupbesan
1 tspmethi seeds
2potatoes
100 gmssuran
50 gmsgavar
100 gmsladies fingers
2drumsticks
2tinda
Small cauliflower
50 gmspeas
Small brinjal
1ball tamrind soaked in water
5-6kokum
5-6aambel/ mango flowers
1 tspsalt, red chilli powder, turmeric, jeera and hing
1 inchpeice ginger grated
Curry leaves and corianderleaves

Saved

Steps

30 minutes

1

Heat a thick bottomed kadhai. Add oil and methi seeds.
2

After a minute add besan and keep it stirring for 10 minutes till it is fragrant and golden brown in colour.
3

Add 2 cups water and blend it well so that there are no lumps. Add 2 more cups water. Keep boiling it.
4

Add all the vegetables except drumsticks.
5

Cook it covered for 10 minutes. Then add drumsticks, salt, turmeric and red chilli powder.
6

Once all the vegetables are tender after cooking for 7 or 8 minutes, add tamrind pulp, kokum, curry leaves and aambel. Boil for 3 minutes more
7

Season it with 2 tsp oil, jeera and hing. Switch off the gas and sprinkle corianderleaves.
8

Serve hot with steamed rice.
9

Our Sunday lunch comprised of rice, Sindhi curry, tendli bhaji and curds.