Sindhi Vegetable Curry

Recipe by
Total Time:
15-30 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 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.