A traditional Sindhi delicacy, this tangy and spicy curry is made with a chickpea flour base and loaded with a medley of fresh vegetables. It's a comforting one-pot meal, best enjoyed with a side of hot steamed rice.
Prep20 min
Cook40 min
Soak20 min
Servings4
Serving size: 1 serving
285cal
7gprotein
41gcarbs
Ingredients
0.5 cup Besan (Also known as gram flour)
3 tbsp Vegetable Oil (For the curry base)
3 tbsp Tamarind Paste (Adjust to taste for desired tanginess)
2 medium Potato (Peeled and cut into 1-inch cubes)
100 g Cluster Beans (Trimmed and chopped into 1-inch pieces)
2 pcs Drumstick (Scraped lightly and cut into 2-inch pieces)
A staple in Indian households, the perfectly boiled egg is a versatile, protein-packed food. This foolproof method yields firm, tender whites and creamy, fully cooked yolks every time. Enjoy them seasoned with salt and pepper, as a side with dal and rice, or as the base for delicious dishes like Egg Curry and Biryani.
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
About Sindhi Curry, Boiled Egg and Steamed Basmati Rice
Tangy, aromatic Sindhi Curry with protein-packed boiled egg and fluffy rice – a gut-friendly, soul-satisfying meal.
This sindhi dish is perfect for breakfast. With 689.8 calories and 24.619999999999997g of protein per serving, it's a nutritious choice for your meal plan.
12gfat
Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
2 pcs Green Chili (Slit lengthwise)
1.5 tsp Salt (Adjust to taste)
6 cups Water
1 tsp Mustard Seeds
1 tsp Cumin Seeds
0.5 tsp Fenugreek Seeds (Also known as Methi Dana)
0.25 tsp Asafoetida (Also known as Hing)
10 pcs Curry Leaves
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Vegetables
Wash all vegetables thoroughly.
Peel and cube the potatoes. Cut the drumsticks into 2-inch pieces.
Trim the ends of the cluster beans and chop them into 1-inch pieces.
Cube the small brinjal. Trim the ends of the okra but keep them whole.
Slit the green chilies lengthwise. Keep all prepared vegetables aside.
2
Roast Besan and Create the Curry Base
Heat 3 tbsp of oil in a large, heavy-bottomed pot or kadai over medium heat.
Add the besan (gram flour) and roast, stirring continuously for 4-5 minutes. The besan should turn a light golden brown and release a nutty aroma. Do not let it burn.
Turn off the heat. Slowly pour in 1 cup of water while whisking vigorously to create a smooth, lump-free paste.
Once smooth, turn the heat back on to low. Gradually add the remaining 5 cups of water, whisking continuously.
Add the tamarind paste, turmeric powder, red chili powder, slit green chilies, and salt. Mix well until everything is combined.
3
Cook the Vegetables in the Curry
Increase the heat to medium-high and bring the curry to a rolling boil.
Add the cubed potatoes and drumstick pieces. Reduce the heat to medium-low, cover, and simmer for 10 minutes.
Add the cluster beans and brinjal cubes. Stir gently, cover, and continue to simmer for another 10 minutes.
Finally, add the whole okra. Simmer for another 5-7 minutes, or until all vegetables are tender but still hold their shape.
4
Prepare and Add the Tempering (Tadka)
While the curry is simmering, heat 2 tbsp of oil in a small tadka pan over medium-high heat.
Add the mustard seeds and let them splutter completely.
Add the cumin seeds, fenugreek seeds, asafoetida, and curry leaves. Sauté for 30 seconds until fragrant. Be careful not to burn the spices.
Immediately pour this hot tempering over the simmering curry. Stir gently to incorporate.
5
Garnish and Serve
Turn off the heat. Garnish the Sindhi Curry with freshly chopped coriander leaves.
Let it rest for 5 minutes before serving. Serve hot with steamed white rice and a side of fried papad.
143cal
13gprotein
1gcarbs
10gfat
Ingredients
4 pieces Large Eggs
6 cups Water (enough to cover eggs by 1 inch)
0.5 tsp Salt (optional, for the boiling water)
2 cups Ice Cubes (for the ice bath)
Instructions
1
Prepare the Eggs
Gently place 4 large eggs in a single layer in a medium saucepan.
Add 6 cups of cold water, ensuring the eggs are covered by at least 1 inch.
Stir in 0.5 tsp of salt if using. This helps prevent cracking.
2
Bring to a Boil
Place the saucepan on high heat and bring the water to a full, rolling boil. This should take about 5-7 minutes.
3
Cook Off-Heat
Once the water is boiling, immediately turn off the heat and cover the pan with a tight-fitting lid.
Let the eggs stand in the hot water for the desired doneness:
Soft-Boiled (runny yolk): 4-5 minutes
Medium-Boiled (jammy yolk): 6-8 minutes
Hard-Boiled (firm yolk): 10-12 minutes
4
Create Ice Bath and Cool Eggs
While the eggs are cooking, fill a large bowl with 2 cups of ice cubes and cold water.
Using a slotted spoon, carefully transfer the cooked eggs from the saucepan to the ice bath.
Let them cool for at least 5 minutes. This step is crucial as it stops the cooking process and makes peeling much easier.
5
Peel and Serve
Gently tap an egg on a hard surface and roll it between your palms to crackle the shell all over.
Peel under cool running water, starting from the wider end where the air pocket is.
Serve immediately or store in the refrigerator for later use.
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
