Sindhi Curry at home!

After uncountable requests, we have decided to disclose our family recipe of Sindhi Curry. This recipe is very common & can be cooked easily.

Don't forget to read the pro tips for Sindhi Curry at the end.

Sindhi Curry is paired with rice & some Sindhi Keecha & Papad. Some slices of mango next to your plate & drooling guaranteed!

It is best to make this at least an hour before lunchtime.

•Gram Flour 4 teaspoons

•Lady Fingers 8-10

•Drumstick 1 cut in 2-inch pieces

•Potatoes 2 medium size cut into cubes

•Asafoetida 1/4 teaspoon

•Green chillies 2

•Fenugreek seeds (methi dana) 1/4 teaspoon

•Cumin seeds 1/2 teaspoon

•Curry leaves 8-10

•Oil 4 tablespoons

•Cluster beans (gawar) 10-12

•Tomatoes grated 2 medium

•Turmeric powder 1/4 teaspoon

•Red chilli powder 1/2 teaspoon

•Salt to taste

•Ginger grated 1 teaspoon

•Tamarind pulp 1 teaspoon soaked in water

Heat 4 tbsp oil in a deep Kadai.

Add asafoetida, fenugreek seeds and cumin seeds.

Add gram flour and mix well.

Sauté till it becomes brownish, but see that it does not burn out.

Add curry leaves, chopped chillies, turmeric powder, red chilli powder and salt and mix well till you get the fragrance.

Add grated tomatoes and ginger to the mixture and mix well.

Add 1½ cups water and mix till smooth.

Add another 1½ cups of water and mix. When it begins to boil, turn to medium flame.

Add gawar.

Add potato after a minute.

Add drumstick after 2 minutes.

Add lady fingers after 2 to 3 minutes.

Allow it to cook for 8 to 10 minutes.

When the vegetables are cooked, add tamarind pulp and mix well.

Cook for 1-2 minutes.

Serve hot with steamed rice.

Important: For best results, the cooked Sindhi kadhi should be kept aside for an hour or two. Reheat and stir gently before serving.

Do share your photos & tag us @vrittikhawani if you try this at home.

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