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