Authentic Sindhi CurryVeg

1

Heat 4-5 tbsp of oil in a heavy-bottom pan or pressure cooker.

2

Add 1/4 tsp asafoetida (hing), 1/2 tsp mustard seeds, and 1/2 tsp cumin seeds.

3

Once they splatter, add 1/2 tsp fenugreek seeds (methi dana), 8-10 curry leaves, 2-3 finely chopped green chillies, and 1 tbsp finely chopped/grated ginger.

4

Sauté for a few seconds until fragrant.

1

Add 4 tbsp of gram flour (besan) to the pan.

2

Roast on low flame, stirring continuously for 4-5 minutes until it turns slightly golden brown and aromatic. Do not let it burn.

1

Add 1 tsp red chilli powder and stir quickly.

2

Immediately add a little water to prevent the flour from burning.

3

Add 1 cup of tomato puree and cook for 3-4 minutes.

4

Add more water gradually to achieve your desired consistency, stirring well to ensure there are no lumps.

5

Add salt to taste and 1/4 tsp turmeric powder.

1

Bring the mixture to a boil, then lower the heat.

2

Add the vegetables: 2 big potatoes (cut in big pieces), 12-15 cluster beans (guwar), 6-8 cauliflower florets, and drumsticks.

3

Cover and simmer for 8-10 minutes until the vegetables are tender.

1

Add 6-8 fried okra (ladyfinger) and 3-4 tbsp tamarind pulp for tanginess.

2

Boil for another 2-3 minutes over medium-high heat.

3

Garnish with fresh coriander leaves.

4

Serve hot with plain rice, aloo tuk, and sweet bundi.