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

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