Sindhi Vegetable Curry

Course : Indian
Serves: 1
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3 medium potatoes
1 medium carrot
10 pieces lady fingers small and healthy
10 medium cluster beans -- (gavar)
10 medium french beans
3 small brinjals
1 medium yam -- (suran) thick slice
1 tablespoon coriander leaves finely chopped
1 teaspoon mint leaves finely chopped
1 teaspoon ginger grated
6 medium green chiles
1 stalk curry leaves
1 tablespoon tamarind water
6 pieces cocum pieces dried
1 teaspoon fenugreek seeds
1 teaspoon cumin seeds
1 1/2 tablespoons gram flour or wheat flour
1/2 teaspoon red chile powder
1/2 teaspoon turmeric powder
4 pinches asafetida
1 teaspoon salt to taste
1 1/2 teaspoons sugar
2 tablespoons oil

Preparation / Directions:

Soak cocum in 1/2 cup water for 20 minutes. Scrub and wash potatoes. Chop into chunks, skin intact. Scrape carrot quarter lengthwise, cut into 2 inch pieces. Trim very little of ladyfinger ends, halve brinjals. Peel and chop yam into chunks. Chop 3 green chiles fine. Boil potatoes and yam covered, for 5-6 minutes in 2 cups water. Clean and cut stubs of both beans chop to 2" pieces if too long. Heat oil, add cumin and fenugreek seeds, asafetida, allow to splutter. Add chopped green chile, ginger, curry leaves, stir. Add flour, stir vigorously, add a tsp. of oil if required. When aroma exudes, add chile and turmeric powders. Add 6 cups warm water. Stir till flour liquid is smooth and boil commences. Add all vegetables, including potato yam water. Simmer for 10 minutes. Add sugar, salt, cocum with water, whole chiles, and tamarind water. Boil till gravy is like dal thickness. Garnish with mint and coriander. Serve hot with rice.

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