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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.
For 4 servings
Prepare the Vegetables
Roast Besan and Create the Curry Base
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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.
This indian recipe takes 60 minutes to prepare and yields 4 servings. At 286.54 calories per serving with 7.36g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Vegetables in the Curry
Prepare and Add the Tempering (Tadka)
Garnish and Serve
Feel free to add other vegetables like carrots, cauliflower florets, green peas, or even fried lotus stem (bhee), a traditional addition.
For a protein boost, you can add fried paneer cubes or boiled chickpeas towards the end of the cooking process.
If you don't have tamarind, you can use kokum petals (soaked in water) or a combination of lemon juice and a small piece of jaggery for a balanced sweet and sour taste.
The wide array of vegetables like cluster beans, okra, and drumsticks makes this curry an excellent source of dietary fiber, which aids digestion and promotes satiety.
The base of the curry is made from besan (gram flour), which is derived from chickpeas. It provides a significant amount of plant-based protein, essential for muscle repair and growth.
Each vegetable in the curry contributes essential nutrients. Potatoes provide potassium, drumsticks are rich in Vitamin C, and leafy greens add iron and other vital minerals.
Spices used in the tempering, such as asafoetida (hing) and cumin seeds, are well-known in Ayurveda for their digestive properties, helping to reduce bloating and improve gut health.
One serving of Sindhi Curry (approximately 1.5 cups) contains around 350-400 calories, depending on the amount of oil and specific vegetables used.
Yes, Sindhi Curry is quite healthy. It is loaded with a variety of vegetables, providing ample fiber, vitamins, and minerals. The base is made from besan (gram flour), which is a good source of plant-based protein and is gluten-free.
Lumps usually form when water is added too quickly to the hot roasted besan. To fix it, you can use an immersion blender to smooth out the curry. To prevent it, always add the first cup of water off the heat while whisking vigorously.
Absolutely! Sindhi Curry is very versatile. You can add vegetables like carrots, cauliflower, green peas, sweet potatoes, or even fried lotus stem (bhee). Adjust cooking times accordingly.
If you don't have tamarind paste, you can use 4-5 dried kokum petals soaked in warm water. Alternatively, a mix of fresh lemon juice and a tiny piece of jaggery (to balance the sourness) can be added at the end.