Sindhi Curry

Ingredients

 * 3 tbsp tamarind paste
 * 6 cocum pieces - soaked in ½ cup water
 * 3 medium potatoes
 * 1 medium carrot
 * 12 pieces okra
 * 6 green chillies
 * 4 small aubergines
 * 100 gm yam
 * 6 tbsp oil
 * ½ tsp fenugreek seeds
 * 1 tsp cumin seeds
 * 2 tsp chopped ginger
 * 12-14 curry leaves
 * pinch hing
 * 2 tbsp gram flour
 * 1 tsp chilli powder
 * 1 tsp turmeric
 * 12-14 green beans
 * salt
 * 1 tsp sugar
 * 1 tbsp mint leaves
 * 1 tbsp chopped coriander

Directions
Dice the vegetables. Heat 4 tbsp oil. Add fenugreek seeds followed by cumin. Stir in ginger, two chopped green chillies and curry leaves. Fry for 1 minute. Add hing and gram flour. Stir and fry for 5 minutes. Add chilli, turmeric and 1 tbsp oil. Sauté for 2 minutes. Pour in 750 ml hot water and bring to a boil, stirring continuously. Add the yam and after 10 minutes add potatoes. After 5 minutes add remaining vegetables, salt, sugar, tamarind, cocum, and 4 whole chillies. Cook until vegetables are tender. Add mint and coriander. Serve with rice.