Sindhi Curry
Ingredients
- 3 tablespoons vegetable oil ⓘ
- 1 teaspoon cumin seeds ⓘ
- 1/2 teaspoon fenugreek seeds ⓘ
- 1 pinch - aesofetida ⓘ
- 4 tablespoonsgram flour, all-purpose ⓘ
- 1 x salt to taste
- 2 each green chili peppers chopped ⓘ
- 2 tablespoons tamarind
- 1/2 teaspoon turmeric ⓘ
- 1 teaspoon chili powder ⓘ
- 20 each curry leaves optional
- 1 tablespoon cilantro chopped ⓘ
Instructions
- First shallow fry the okra and potatoes and keep it aside for later use.
- Heat the oil.
- Fry cumin seeds, fenugreek seeds and aesofetida until lighly browned.
- Gradually add the gram flour and keep stirring with every addition.
- Fry until golden brown in colour.
- Add 4 cups of warm water.
- Continue stirring until the flour and water have blended.
- Add salt, green chillies and spices.
- Add vegetables and curry leaves and let it continue boiling.
- When the vegetables are almost done add the tamarind pulp, cilantro.
- Add more water if required.
- Let it boil until the vegetables are done.
- Seve hot with boiled rice.
Nutrition & Diet Analysis (per serving)
377
kcal
19% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).