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Sindhi Curry

Sindhj curry is a tangy and spicy accompaniment that tastes marvelous with steamed rice.
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Serves

4 Servings

Cooking Time

30 minutes

Meal Type

MAIN COURSE

INGREDIENTS

  • 4 tablespoons gram flour
  • 1 Drumstick
  • 8-10 Lady Fingers
  • 2 medium potatoes
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon Fenugreek seeds
  • 1/4 teaspoon Asafoetida
  • 1/2 teaspoon cumin seeds
  • 8-10 curry leaves
  • 4 tablespoons of oil
  • 10-12 cluster beans
  • 2 medium grated Tomatoes
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon of red chilli powder
  • 1 teaspoon grated Ginger
  • 1 teaspoon tamarind pulp
  • Salt to taste

PREPARATION

  1. 1

    Heat 2 tbsp oil in a deep non stick paCut drumstick into 1 1/2 inch pieces.
  2. 2

    Cut potatoes into big cubeAdd Asafoetida, mustard seeds, Fenugreek seeds, cumin seeds and curry leaves to the pan and saute till fragrant.
  3. 3

    Add gram flour and mix and sautAdd 1 1/2 cups water and mix till smooth.
  4. 4

    Add another 1 1/2 cups water and miHeat 2 tbsp oil in a shallow nonstick paAdd Lady's finger and cluster beans and saute.
  5. 5

    Add tomatoes to the gram flour mixture and mix welAdd turmeric powder, red chilli powder and salt and mix well.
  6. 6

    Add drumsticks and potatoes and let them cooAdd ginger, Lady's finger and cluster beans and mix well.
  7. 7

    When the vegetables are cooked, add tamarind pulp and mix welCook for 1-2 minutes.
  8. 8

    Serve hot with rice.
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