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Saturday, April 5, 2008

Sindhi Vegetable Curry

Ingredients

  1. 3 med. potatoes
  2. 1 carrot
  3. 10 lady fingers small and healthy
  4. 10 cluster beans (gavar)
  5. 10 French beans
  6. 3 small brinjals
  7. 1 thick slice yam (suran)
  8. 1 tbsp. coriander leaves finely chopped
  9. 1 tsp. mint leaves finely chopped
  10. 1 tsp. ginger grated
  11. 5-6 green chillies
  12. 1 stalk curry leaves
  13. 1 tbsp. tamarind water
  14. 5-6 cocum pieces dried
  15. 1 tsp. fenugreek seeds
  16. 1 tsp. cumin seeds
  17. 1 1/2 tbsp. gram or wheat flour
  18. 1/2 tsp. red chilli powder
  19. 1/2 tsp. turmeric powder
  20. 3-4 pinches asafetida
  21. salt to taste
  22. 1 1/2 tsp. sugar
  23. 2 tbsp. oil

Method

1. Soak cocum in 1/2 cup water for 20 minutes.

2. Scrub and wash potatoes. Chop into chunks, skin intact.

3. Scrape carrot quarter lengthwise, cut into 2 inch pieces.

4. Trim very little of ladyfinger ends, halve brinjals.

5. Peel and chop yam into chunks. Chop 3 green chillies fine.

6. Boil potatoes and yam covered, for 5-6 minutes in 2 cups water.

7. Clean and cut stubs of both beans chop to 2" pieces if too long.

8. Heat oil, add cumin & fenugreek seeds, asafetida, and allow to splutter.

9. Add chopped green chilli, ginger, curry leaves, stir.

10. Add flour, stir vigorously, add a tsp. of oil if required.

11. When aroma exudes, add chilli and turmeric powders.

12. Add 6 cups warm water.

13. Stir till flour liquid is smooth and boil commences.

14. Add all vegetables, including potato yam water.

15. Simmer for 10 minutes.

16. Add sugar, salt, cocum with water, whole chillies, and tamarind water.

17. Boil till gravy is like dal thickness.

18. Garnish with mint and coriander.

19. Serve hot with rice.

Making time: 1 hour
Makes:6-7 servings bowl
Shelf life: Best fresh

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