Saturday, 25 January 2014

Sindhi Curry


Another gem inspired by Camellia Panjabi's 50 Great Curries of India , I stayed more or less true to her recipe and the results were fantastic .
You can use gram flour or whole wheat flour here , I opted for gram flour .
1.5 Teaspoons Tamarind Pulp
6 Cocum Pieces - Optional. As I wasn't using them I increased tamarind pulp to 2 teaspoons
2-3 Medium Potatoes
1 Small Carrot
10-12 Bhindi
6 Green Chilies
4 baby Baingans
150 Grams Yam
Shallots ( my addition )
1 Teaspoon Methi Seeds
1 Teaspoon Jeera Seeds
2 Tablespoons Finely Chopped Ginger
10-15 Cloves Whole Garlic ( My addition )
Curry Leaves
1/4 Teaspoon Hing
1/3 Cup Besan
1 Teaspoon Vhili Powder
1 Teaspoon Haldi
Some French Beans
Coriander Leaves
Mint Leaves
1 Teaspoon Sugar
Essentially go with the concept of the recipe and use the vegetables you have and your family enjoys eating !
Cut Vegetables as seen in the picture.
Heat 4 tablespoons white oil , when hot splutter methi and jeera seeds , then ginger , garlic , green chilies , curry leaves and hing.Cook 2-3 minutes then add the besan and stir continuously till all oil is absorbed and there are no lumps.This paste is what will give body to your curry.
Add all masalas , and then add 2.5 liters hot water and bring to a boil , stir continuously until the paste is well absorbed and you have an even consistency curry .Add sugar and simmer 10 minutes.
Add vegetables in the order they will cook - potatoes first and 5 minutes later the rest. Add imli water , and cook till done. Adjust all flavors including sweet  n sour and spicy , lastly add the mint and dhania leaves.Totally delicious !


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