RCI-SP.005.0232.001
Sindhi Curry
right|Sindhi Curry
Prep30 min
Cook40 min
Total70 min
Servings4
Difficultyadvanced
Ingredients
- 3 tbsp
- cocum pieces - soaked in ½ cup water6 unit
- 3 medium
- 1 medium
- 12 pieces
- 6 unit
- 4 small
- gm yam100 unit
- 6 tbsp
- ½ tsp
- 1 tsp
- 2 tsp
- – 14 curry leaves12 unit
- 1 pinch
- 2 tbsp
- 1 tsp
- 1 tsp
- – 14 green beans12 unit
- 1 unit
- 1 tsp
- 1 tbsp
- 1 tbsp
Method
1
Soak cocum pieces in ½ cup water for 15 minutes, then reserve the soaking liquid separately. Cut potatoes, carrot, and aubergines into medium cubes, slice okra into 1-inch pieces, and slit green chillies lengthwise.
2
Heat oil in a large heavy-bottomed pot over medium-high heat. Add fenugreek seeds and cumin seeds, allowing them to crackle and release their aroma, about 1 minute.
1 minutes
3
Add curry leaves and hing to the oil, then stir in chopped ginger and cook for 1-2 minutes until fragrant.
2 minutes
4
Stir in gram flour, chilli powder, and turmeric, mixing well to form a smooth paste. Cook for 1-2 minutes, stirring constantly to avoid lumps.
2 minutes
5
Add the cubed potatoes, carrot, aubergines, and yam pieces to the pot. Stir well to coat with the spiced oil and cook for 3-4 minutes.
4 minutes
6
Pour in the cocum soaking liquid along with the tamarind paste, stirring thoroughly to combine. Bring to a simmer.
2 minutes
7
Add salt and sugar, then place okra, green beans, and slit green chillies on top of the vegetables. Cover the pot with a lid and simmer on medium heat.
20 minutes
8
Check the vegetables for tenderness after 20 minutes; they should be soft but not mushy. Stir gently to avoid breaking the okra.
2 minutes
9
Adjust seasoning by adding more salt or sugar if needed. Finish with fresh mint leaves and chopped coriander, stirring gently to distribute.
1 minutes
10
Serve hot in bowls, ensuring each portion contains a good mix of vegetables and the tangy, aromatic curry broth.