Sindhi Curry
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
5 steps. 40 minutes total.
- 1
Step 1
- a.Prepare the Vegetables
- b.Wash all vegetables thoroughly.
- c.Peel and cube the potatoes. Cut the drumsticks into 2-inch pieces.
- d.Trim the ends of the cluster beans and chop them into 1-inch pieces.
- e.Cube the small brinjal. Trim the ends of the okra but keep them whole.
- f.Slit the green chilies lengthwise. Keep all prepared vegetables aside.
- 2
Step 2
- a.Roast Besan and Create the Curry Base
- b.Heat 3 tbsp of oil in a large, heavy-bottomed pot or kadai over medium heat.
- c.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.
- d.Turn off the heat. Slowly pour in 1 cup of water while whisking vigorously to create a smooth, lump-free paste.
- e.Once smooth, turn the heat back on to low. Gradually add the remaining 5 cups of water, whisking continuously.
- f.Add the tamarind paste, turmeric powder, red chili powder, slit green chilies, and salt. Mix well until everything is combined.
- 3
Step 3
- a.Cook the Vegetables in the Curry
- b.Increase the heat to medium-high and bring the curry to a rolling boil.
- c.Add the cubed potatoes and drumstick pieces. Reduce the heat to medium-low, cover, and simmer for 10 minutes.
- d.Add the cluster beans and brinjal cubes. Stir gently, cover, and continue to simmer for another 10 minutes.
- e.Finally, add the whole okra. Simmer for another 5-7 minutes, or until all vegetables are tender but still hold their shape.
- 4
Step 4
- a.Prepare and Add the Tempering (Tadka)
- b.While the curry is simmering, heat 2 tbsp of oil in a small tadka pan over medium-high heat.
- c.Add the mustard seeds and let them splutter completely.
- d.Add the cumin seeds, fenugreek seeds, asafoetida, and curry leaves. Sauté for 30 seconds until fragrant. Be careful not to burn the spices.
- e.Immediately pour this hot tempering over the simmering curry. Stir gently to incorporate.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat. Garnish the Sindhi Curry with freshly chopped coriander leaves.
- c.Let it rest for 5 minutes before serving. Serve hot with steamed white rice and a side of fried papad.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to a perfect Sindhi Curry is roasting the besan correctly. It should be fragrant and golden; under-roasted besan will taste raw, while burnt besan will make the curry bitter.
- 2To avoid lumps, always add the initial amount of water to the roasted besan with the heat turned off, whisking constantly.
- 3Add vegetables in stages according to their cooking time to ensure none are overcooked or undercooked.
- 4The curry's tanginess can be adjusted by increasing or decreasing the amount of tamarind paste.
- 5Sindhi Curry thickens as it cools. If reheating, you may need to add a little hot water to reach the desired consistency.
- 6For a richer red color, use Kashmiri red chili powder, which is milder in heat but vibrant in color.
Adapt it for your goals.
Vegetable Additions
Feel free to add other vegetables like carrots, cauliflower florets, green peas, or even fried lotus stem (bhee), a traditional addition.
Add ProteinAdd Protein
For a protein boost, you can add fried paneer cubes or boiled chickpeas towards the end of the cooking process.
Adjust TanginessAdjust Tanginess
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.
Why this is on our healthy list.
Rich in Fiber
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.
Good Source of Plant-Based Protein
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.
Packed with Vitamins and Minerals
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.
Aids Digestion
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.
Frequently asked questions
One serving of Sindhi Curry (approximately 1.5 cups) contains around 350-400 calories, depending on the amount of oil and specific vegetables used.