Sindhi Curry

Sindhi curry, better known as Sindhi kadhi, is another traditional Sindhi recipe handed down over generations and perfected by my Maa. Many famililies prepare this on Sundays as it takes longer to prepare and even longer to cook it. 

Ingredients:

1 ½ ladles besan
3 ladles oil (to roast the besan)
125 gms gawaar (remove the thread like things from both sides)
1 potato (peeled n chopped into big chunks)
125 gms cauliflower (chopped into big chunks)
125 gms bottle guard (peeled n chopped into big chunks)
8-10 ladies finger (first slit n salt them, then half fry them)
5 large red tomatoes (chopped into big chunks)
3-4 kokum
3-4 sprigs of curry leaves
2-4 green chillies (finely chopped)
2 tbsp coriander leaves
1 tsp red chilli powder
½ tsp turmeric powder
¼ tsp mustard seeds
Lemon sized ball of tamarind (washed, soaked n pulped)
1 tsp jaggery
A pinch of hing
salt to taste
1 litre water

Method:

Chop all the vegetables except ladies finger n gawaar n keep aside. Heat 3 ladles of oil in a cooker. Add jeera, methi dana, curry leaves, hing and add besan immediately. Keep on stirring on sim and roast it till it turns light brown and starts emanating a good aroma. This will take around 10-15 mins. Stir continuously so that the besan does not get burnt. Add 1 litre water (be very careful here as the steam that is released can hurt you) and stir immediately so as not to form lumps. Stir it till the besan-water comes to a boil. Add salt, turmeric powder, red chilli powder, green chillies, tomatoes and all the chopped vegetables except ladies finger. Add water according to the required consistency. Close the lid and keep on gas. Switch off the gas after 2 whistles. Let it rest for a while and open after the  pressure is released. Add kokum, tamarind pulp, coriander leaves, ladies finger and a teaspoon of jaggery. Boil it for 10-15 minutes. Add the below mentioned tadka and cook for another 2-5 mins. Serve hot with plain rice.

Tadka:

Heat 1 tbsp oil and add mustard seeds. Add this to the curry when it splutters.

And some more.....

Adjust chillies according to ur requirement and you can even add any vegetable of ur choice….. like... bottle gourd, suran, peas, arbi, brinjal, etc. The perfect accompaniments to this curry are plain rice and Aloo took.