Ingredients

• 3 medium 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
• 1.5 tbsp - gram or wheat flour
• 1/2 tsp - red chilli powder
• 1/2 tsp - turmeric powder
• 3-4 pinches asafoetida
• salt to taste
• 1.5 tsp - sugar
• 2 tbsp - oil

How to Make Sindhi Vegetable Curry

• Soak kokum 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, kokum with water, whole chillies, and tamarind water.
• Boil till gravy is of dal thickness.
• Garnish with mint and coriander.
• Serve hot with rice.