indianMediumveganvegetariangluten freedairy free

Sindhi Curry

Name: Sindhi Curry
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: indian
Ingredients: 4 tbsp besan; 2 tbsp oil; 150 g okra (trimmed and cut into 2 inch pieces); 1 pcs potato (medium, peeled and cubed); 1 pcs drumstick (cut into 2 inch pieces); 100 g cluster beans (trimmed and cut into small pieces); 100 g eggplant (cut into medium cubes); 2 pcs tomato (medium, chopped); 2 pcs green chili (slit); 1 inch ginger (grated); 8 pcs curry leaves; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 0.25 tsp fenugreek seeds; 1 pinch turmeric powder; 0.5 tsp red chili powder; 0.5 tsp salt; 25 g tamarind (soaked in warm water and pulp extracted); 4 cup water; 2 tbsp cilantro (chopped)

RATING

4.4/5(47)

TASTE SCORE

8/10

A homestyle Sindhi curry with gram flour, tamarind, and mixed vegetables simmered into a tangy, comforting gravy. It has the gentle heat and deep, earthy flavor that make it a favorite with steamed rice.

PREP

20m

COOK

35m

SERVES

1 KATORI

191 cal

SERVINGS

METHOD · 8 STEPS

prep · ~15 min
Soak the tamarind and prep the vegetables.
1.Soak the tamarind in a little warm water for 15 minutes.
2.Trim and cut the okra, drumstick, cluster beans, and eggplant.
3.Peel and cube the potato, chop the tomato, slit the green chilies, and grate the ginger.
4.Squeeze the soaked tamarind well and strain the pulp.
TIPKeep the eggplant in water after cutting so it does not darken.
fry · ~4 min
Fry the okra lightly.
Heat 1 tbsp oil in a pan and fry the okra for 3 to 4 minutes until lightly blistered and less slimy. Remove and keep aside.
TIPA quick fry helps the okra hold its shape in the curry.
temper · ~2 min
Make the tempering.
1.Heat the remaining 1 tbsp oil in a pot over medium heat.
2.Add mustard seeds, cumin seeds, and fenugreek seeds.
3.Let the mustard crackle, then add curry leaves and ginger.
4.Stir for a few seconds until fragrant.
TIPDo not let the fenugreek seeds turn too dark or the curry can taste bitter.
saute · ~7 min
Roast the besan and cook the tomatoes.
1.Add the besan and stir continuously on low to medium heat.
2.Cook until it smells nutty and turns slightly darker, about 2 to 3 minutes.
3.Add the chopped tomato and cook until soft and pulpy.
4.Mix in turmeric powder and red chili powder.
TIPKeep stirring the besan so it roasts evenly and does not catch at the bottom.
boil · ~8 min
Add water and bring the curry base to a boil.
Slowly pour in the water while stirring to avoid lumps. Add salt and bring the mixture to a boil until the gram flour blends into a smooth, slightly thick gravy.
simmer · ~20 min
Cook the vegetables in the curry.
1.Add the potato, drumstick, cluster beans, eggplant, and green chilies.
2.Lower the heat and simmer until the vegetables are nearly tender, about 12 to 15 minutes.
3.Add the fried okra and tamarind pulp.
4.Simmer again for 5 to 7 minutes until the vegetables are fully cooked and the curry tastes tangy and balanced.
TIPAdd the tamarind after the vegetables soften so they cook evenly.
garnish
Garnish with cilantro.
serve
Serve hot with steamed rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Roast the besan only until nutty and slightly darker; over-browning can make the curry taste bitter.
2
Whisk or stir constantly while adding water to the besan base so the gravy stays smooth and lump-free.
3
Fry the okra in a wide pan and avoid overcrowding, so it blisters instead of steaming and turning slimy.
4
Add tamarind only after the potato, beans, and drumstick are nearly tender; acidity can slow their cooking.
5
Keep fenugreek seeds lightly toasted in the tempering; if they darken too much, they will dominate the curry.
6
Let the curry rest for 10 minutes before serving so the besan thickens fully and the tang settles into the vegetables.
7
This curry tastes even better the next day; reheat gently with a splash of water if the besan thickens too much.