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Having Sindhi neighbours resulted in my mother-in-law being an ace at making Sindhi curry. This wholesome and nutritious curry is made with easily available ingredients.
Served with rice, curds and pappad, this is a complete meal in itself as it consists of so many vegetables.
Ingredients:
Brinjal – 1
Carrot -1
Potato – 1
Doodhi/Bottlegourd – 1 piece
Yam/suran - a small piece
Okra/Bhindi – 2
Drumstick – 1
Cluster beans – 10-12
French beans – 5-6
Cauliflower – a small piece broken into florets
Fresh green peas with pods – 5-6
Capsicum – 1
Green chillies – 2
Tomato – ¼ kg
Asafoetida - a pinch
Fenugreek seeds – ½ tsp
Besan/chickpea flour – 2-3 tsp
Curry leaves – 8-10
Turmeric powder, red chilly powder and salt as per taste
Wash, clean and chop all the vegetables. Puree the tomatoes, strain the puree to remove the skin and seeds and keep aside. Heat oil in a pan, add asafoetida, curry leaves, methi seeds, green chillies and besan. Fry till the besan is pink and aromatic. Add the tomato puree, salt, turmeric powder and red chilly powder and cook for a minute. Add a glass of water, potato, brinjal, doodhi, carrot, cluster beans, French beans, cauliflower, peas and the pods, yam and cook on medium flame for around 45 minutes. When these vegetables are ¾ th done, add okra, drumstick and capsicum and cook till done. Serve hot with rice, curds and pappad.
This is my entry to My Dhaba's VCC: VCC Q4-2006: FAHC: FAHC-campaign
5 comments:
Many thanks Jyothsna for contributing this very traditional Sindhi dish in the group cookbook project You Can Cook for Feed A Hungry Child campaign. Convey our regards to your m-i-l too.
Long way to go for us together in this campaign. To give you an update, total recipe contributions received so far are 115; target is 365 traditional heirloom recipes authored by 300+ authors. Cheers!
That's a nice recipe. You have a lovely blog.
Wow, so much more elaborate than my (friend's) version! :) And your post happened to be published on my birthday! :) Well done! But yours looks much more watery. Is that how you prefer it? Mine was nice and creamy, and oops, I forgot the curry leaves at the end!
Hey I prepared sindhi kadhi today and it turned out to be awesome..
I just did a few variations to ur recipe.. Give it a try..
1. I used ghee instead of oil.. this gave a nice aroma..
2. I put some jeera and ginger garlic paste in the ghee upon heating it and then continued with ur instructions
3. I diced tomato instead of pureeing it.. as pureeing makes it lose all the vitamins
4. To give it the sour flavour I added kokum..
Hi J Sindhi curry recipe sounds good, instead of adding plain water add a tbsp of besan n give it a healthy touch use the whey left after making paneer, gives it an extra zing.
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