Sindhi Besan Curry

Recipe by
Total Time:
70 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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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