Rediff reader Manasi Sadarangani sent us this traditional Sindhi recipe! You can share yours too.
Sindhi Curry is a delicious and nutritious dish.
The tangy curry is richly red in colour as it perfectly blends roasted gram flour along with tomatoes and other vegetables.
Traditionally, it is served with jeera rice.
Here's a simple recipe for beginners:
- 2 tbsp oil
- 1/2 tsp fenugreek seeds
- 1 tsp cumin seeds
- 7-8 curry leaves
- 2-3 green chillies
- 1 tsp ginger
- 2-3 tomatoes
- 1 tbsp tamarind
- 1/2 tsp red chilli powder
- 1/4 tsp turmeric powder
- 2 tbsp chopped coriander leaves
- Salt as per taste
- 6-7 cluster beans
- 2 potatoes (cut in cubes)
- 8-9 okhra
- 100 gm suran (cut in cubes)
- Soak tamarind in water for some time and mash it with your hand. Use the paste. Discard the remaining pulp.
- In a pressure cooker heat 2 tbsp of oil. Add curry leaves, mustard seeds, cumin seeds, fenugreek seeds and let the seeds splutter.
- Add gram flour and cook it on low flame while stirring constantly.
- When flour turns brown in colour, add red chilli powder, grated tomatoes and keep mixing while gradually adding some water to avoid any lumps.
- Add turmeric powder, ginger, green chillies and salt as per taste.
- Place the lid of the pressure cooker and wait for one whistle. Simmer and cook for 10 more minutes under pressure.
- Open the lid, add cluster beans and suran. Close the lid and cook for one whistle.
- Add okhra, drumstick, potatoes, tamarind pulp, coriander leaves. Simmer and cook for 2 to 5 minutes.
- Serve hot Sindhi curry with jeera rice and dahi or raita.
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