Sindhi Curry With Vegetables

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Nepali Recipe
Technique: Boil Recipe
Difficulty: Easy

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Ingredients

  • 4 tbsp - besan (gram flour)
  • 3 tbsp - hot oil
  • 1 tsp - cumin seeds
  • 1/2 tsp - methi seeds
  • a pinch of asafoetida (hing)
  • 2 tsp - salt
  • 1/2 tsp - turmeric powder
  • 1/2 tsp - red chilli
  • 1 tbsp - tamarind paste
  • 1 tbsp - curry leaves
  • 1 tbsp - chopped cilantro
  • 1 tsp - chopped mint
  • 1 - chopped green chilli
  • 1 tsp - chopped ginger
  • 1 cup of your selection of chopped vegetables e.g. carrots, potatoes, cauliflower, eggplant, okra etc.

How to Make Sindhi Curry With Vegetables

  • In a pot fry cumin seeds, asafoetida (hing) and methi seeds in oil till its brown.
  • Then gradually add besan powder. Continuously stir the besan till it is golden brown.
  • Then add 4 cups of warm water.
  • Continue to stir the besan in water till you have a slightly thick consistency.
  • Then add salt, ginger, green chilli, tamarind and spices to the liquid.
  • Let the liquid boil and then add vegetables and, curry leaves.
  • Set the heat low and let it slow boil for 15 minutes.
  • Then add mint and cilantro to the liquid.
  • Let it boil till vegetables are soft and cooked, and the curry is of a soup consistency (not too thick).
  • Remove from heat and serve immediately.

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