Ingredients

• 1.5 tsp - tamarind pulp
• 6 pieces - cocum (optional)
• 2 -3 - potatoes
• 1 - carrot
• 10 - 12 - okra
• 6 - green chillies
• 4 - baby aubergines
• 150 gms - yam
• 65 ml - oil
• 1 tsp - fenugreek seeds
• 1 tsp - cumin seeds
• 2 tsp - ginger, finely chopped
• 12 - curry leaves
• 1/2 tsp - asafoetida
• 1/2 cup - gram flour
• 1 tsp - red chilli powder
• 1 tsp - turmeric powder
• 12 - 15 - cluster beans or thin French beans
• 1 tsp - sugar
• 8 - mint leaves
• 1 tbsp - coriander leaves, chopped

How to Make Sindhi Besan Curry

• Soak the tamarind in 100 ml of water for 30 minutes.
• Soak the cocum in 100 ml of water separately for 30 minutes.
• Scrub the potatoes and cut them into quarters. You can leave the skin on.
• Scrub the carrot and cut them into thin 4 cm thick strips.
• Trim the stem of the okra but leave a stub.
• Chop 2 of the green chillies.
• Cut the aubergines lengthwise. Peel and cut the yam.
• Using a cooking pot of at least 2.8 liter capacity; heat 4 tbsps of oil and add fenugreek seeds and cumin seeds to it.
• After 30 seconds, add the ginger, chopped green chillies and curry leaves to it.
• Fry it for a minute. Then add the asafoetida and gram flour to it.
• Stir it continuously for 4 - 5 minutes.
• Turn the heat down to low and saute properly.
• Add the chilli and turmeric powder and another tbsp of oil and saute for 2 - 3 minutes.
• Then add 1.6 liters of hot water to it. Stir it till the paste dissolves in the water.
• Bring it to a boil and simmer for 10 minutes.
• Add the vegetables along with salt, sugar, the 4 whole green chillies, tamarind water, cocum and cocum water.
• Boil it until the vegetables are cooked. Then add the mint and coriander leaves to it.
• If served as a soup, leave out the whole chillies. The curry should be eaten with rice.
• Recipe Courtesy: Niya Prakash's World