Sindhi Curry
Sindhi Curry is a popular vegetarian curry from the Sindhi cuisine, which is known for its rich and aromatic flavors. It is a perfect blend of spicy, sour, and sweet flavors that come from the combination of various vegetables and spices. This recipe is vegan, gluten-free, and a great source of vitamins and minerals from the vegetables. The chickpea flour (besan) used in the curry is a rich source of protein, fiber, and iron. This dish is perfect for a hearty and healthy meal.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
90 kcal
Protein
3 g
Carbs
14 g
Fat
3 g
Fiber
4 g
Ingredients
Drumstick
0.5 cup (100g)
Potatoes
0.5 cup, cubed (100g)
Chopped Onion
0.5 medium cup (80g)
Chopped Tomato
0.5 small cup (50g)
Olive Oil
0.5 tbsp (7.5g)
Cumin seeds
1 tsp (3g)
Mustard seeds
0.5 tsp (2.5g)
Fenugreek seeds
0.25 tsp (1.25g)
Besan (chickpea flour)
1 tbsp (15g)
Coriander Powder
1.5 tsp (3g)
Turmeric powder
0.25 tsp (1.25g)
Tamarind
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Brinjal Vegetable, Raw
0.5 cup, cubed (100g)
Instructions
Cooking Steps
Heat oil in a pan over medium heat. Add cumin seeds, mustard seeds, and fenugreek seeds. Let them splutter.
Add chopped onions and sauté for 2-3 minutes until they turn translucent.
Add chopped tomatoes and cook for 3-4 minutes until they soften and turn mushy.
Add coriander powder, turmeric powder, and salt. Stir well.
Add chopped vegetables and mix well, ensuring the vegetables are coated in the masala.
Add water as required to cover the vegetables, and bring it to a boil.
In a small bowl, mix chickpea flour with a little water to form a smooth paste. Add this paste to the curry and mix well.
Add tamarind paste and mix well. Cover the pan with a lid and let it cook for 10-15 minutes until the vegetables are cooked and the curry has thickened.
Garnish with fresh coriander leaves and serve hot.