SINDHI CURRY

INGREDIENTS

1 cup besan

½ cup oil

1 tsp zeera

½ tsp each of methi dana, turmeric powder

½ tsp red chilly powder

¼ cup pulp of tamarind (Imali ka Pani)

A pinch of hing, 3-4 garlic flakes finely chopped

2 spring curry leaves

½ tsp cloves finely cut

1 tsp mint leaves finely chopped

3-4 green chilies

1x1’ ginger finely chopped

1 cup seasonal vegetables

(Potato, carrot, caulis flower, brinjal etc)

METHOD

1 Wash and cut all the vegetables, half boil it and keep aside.

Heat oil in a kadahi or pan, add garlic, methi dana, curry leaves, sauté it till splutter, add besan and stir it continuously till it is of golden brown color, add 3-4 cup hot water, and bring it to boil till the gravy is thick.

2 Now season it with salt, add ginger, green chilly, all the masala and pulp of the tamarind, cook for few minute, add the boiled vegetables, and simmer it for 5 minutes till it is done.

3 Add mint leaves and serve hot with rice.