Sindhi Besan Curry
Sindhi Besan Curry
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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
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