Ingredients: (for tempering)
2 - 3 Tablespoon oil
1 tspn Mustard seeds
2 tspn Cumin seeds
1 tspn grated ginger
1/2 tspn fenugreek seeds
1/4 tspn aesfotida (hing)
7-8 Curry leaves (Curry Pata)
2 dried red chillies (add the chillies a little later if you like since sometimes it can make you cough!)
1-2 chopped green chillies
VEGETABLES THAT YOU CAN USE IN THE CURRY:
Wash all the veggies and chop them into medium size make sure you dont chop them small or very small or they would disintegrate at the end when the curry is finally cooked. (Its important they maintain their shape but should be cooked well at the same time).
Radish (one of the main veggies that is used in Sindhi Curry, with the others you can use all or use any combination you like, you can also add veggies of your choice besides the ones mentioned here eg: peas, chopped onions, shallots etc)
Carrot
Drumsticks (singhi)
Eggplant
Lady finger (washed and deep fry it and keep aside, to be added in the end when the curry is ready)
French beans
Guvar beans also called as cluster beans or Guar.
Cauliflower (cut into medium or slightly big florets).
I have used the leftovers in my fridge.
6 - 8 Medium or big Tomatoes (boil, remove skin and puree or you can also use ready tomato puree)
OR
3 tbspn of ready tomato puree
Washed and chopped coriander (for garnishing).
Other ingredients:
Salt
1/4 tspn Turmeric
3-4 Tbspn Besan (chana dal atta- bengal gram flour)
Method: Step 1
Heat a pan. when the pan is warm add the bengal gram flour and keep stirring till you get a smell. (This is a typical smell and keep roasting on medium low flame to avoid burning). The flour should not change in colour or else it will soon burn. Once you start getting the smell roast for a minute or two more and then switch off the gas. Make sure your flour has not become brown.
Remove from flame and let it cool. Try and break all the lumps into powder using the back of a spoon.
Once the flour is cool keep adding water in the dry roasted flour to bring it to a watery consistency as you can see above in the picture. Again make sure there are no lumps.
Method: Step 2
Heat oil in a big container, when the oil is hot add the mustard and fenugreek seeds first. When you see them sputter then add all remaining ingredients listed above used for tempering.
When you hear the sputtering sound add the watery flour mix you have made in the step 1. Add salt (according to your taste) and turmeric, stir well and now add all your veggies.
Stir it and let it come to a boil on a high flame. Once it comes to a boil, lower the flame (keep it on medium low) and let it simmer. You can cover it leaving very little open from the side.
Once the veggies are half cooked (make sure they are only half cooked and not fully soft - this takes about 25 - 30 minutes) add your tomato puree either home made by boiling tomatoes or the ready puree.
Stir well and again bring this to a boil. Now let it simmer on meduim low flame till the veggies are fully cooked and soft (about another 10 - 15 minutes). When the veggies are soft add the previously fried Lady finger.
An indicator for you to know that you have added the right amount of tomato puree is that the color of the curry will turn from yellow to a nice orange one. If it hasn't then you know that you need to add some more tomato puree. The entire boiling time is anywhere from 45 minutes to an hour, basically till the veggies are well done but not very soft. Many a times I feel that cooking is more about judgement and sometimes there are no exact measurements. You just have to find your right taste and the right balance of all constituents.
Finally garnish with freshly chopped coriander leaves and serve with rice.
This is one of my favorites. I enjoy the curry even without rice.....just like a stew.
He who enjoys good health is rich, though he knows it not.
- Italian Proverb
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