Sindhi Curry

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[edit] Description

[edit] Ingredients

• 3 tbsp tamarind paste
• 6 cocum pieces - soaked in ½ cup water
• 3 medium potatoes
• 1 medium carrot
• 12 pieces okra
• 6 green chillies
• 4 small aubergines
• 100 gm yam
• 6 tbsp oil
• ½ tsp fenugreek seeds
• 1 tsp cumin seeds
• 2 tsp chopped ginger
• 12-14 curry leaves
• pinch hing
• 2 tbsp gram flour
• 1 tsp chilli powder
• 1 tsp turmeric
• 12-14 green beans
• salt
• 1 tsp Sugar
• 1 tbsp mint leaves
• 1 tbsp chopped coriander

[edit] Directions

Dice the vegetables. Heat 4 tbsp oil. Add fenugreek seeds followed by cumin. Stir in ginger, two chopped green chillies and curry leaves. Fry for 1 minute. Add hing and gram flour. Stir and fry for 5 minutes. Add chilli, turmeric and 1 tbsp oil. Sauté for 2 minutes. Pour in 750 ml hot water and bring to a boil, stirring continuously. Add the yam and after 10 minutes add potatoes. After 5 minutes add remaining vegetables, salt, Sugar, tamarind, cocum, and 4 whole chillies. Cook until vegetables are tender. Add mint and coriander. Serve with rice.

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