Ingredients
3 med. potatoes
1 carrot
10 lady fingers small and healthy
10 cluster beans (gavar)
10 french beans
3 small brinjals
1 thick slice yam (suran)
1 tbsp. coriander leaves finely chopped
1 tsp. mint leaves finely chopped
1 tsp. ginger grated
5-6 green chillies
1 stalk curry leaves
1 tbsp. tamarind water
5-6 cocum pieces dried
1 tsp. fenugreek seeds
1 tsp. cumin seeds
1 1/2 tbsp. gram or wheat flour
1/2 tsp. red chilli powder
1/2 tsp. turmeric powder
3-4 pinches asafoetida
salt to taste
1 1/2 tsp. sugar
2 tbsp. oil
Method
- 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 chillies 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 & fenugreek seeds, asafoetida, allow to splutter.
- Add chopped green chilli, ginger, curry leaves, stir.
- Add flour, stir vigorously, add a tsp. of oil if required.
- When aroma exudes, add chilli 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 chillies, and tamarind water.
- Boil till gravy is like dal thickness.
- Garnish with mint and coriander.
- Serve hot with rice.
Making time: 1 hour
Makes:6-7 servings bowl
Shelflife: Best fresh
Sindhi Dishes Index
