Sindhi Vegetable Curry

Ingredints


Quantity:	Measure:	Ingredients:	Description:
1	Tablespoon	Tamarind Pulp
1	Medium	Carrots
10	drops	Lady Fingers
10	drops	Gavar (Midki Sango)
10	Medium	French beans
3	drops	Brinjals - black shiny
100	Grams	Suran
1	Tablespoon	Coriander Leaves (Kothmeer)	finely chopped
1	Teaspoon	Mint Leaves (Pudina)	finely chopped
1	Teaspoon	Ginger	grated
3	Medium	Potatoes
1	Stalks	Currant Essence
2	Tablespoon	Cooking Oil
6	Piece	Cocum, Kokum, Bindi	dried
1	Teaspoon	Methi - Fenugreek
1	Teaspoon	Jeera/Cumin Seeds
1, 1/2	Tablespoon	Flour, Gram /Chana Ata
1/2	Teaspoon	Chilly Powder, Red
1/2	Teaspoon	Turmeric Powder
3	Pinch	Asafetida (Hing)
	Little	Salt	to taste
1, 1/2	Teaspoon	Sugar, White
6	Medium	Chillies Green

Method

# Soak cocum in 1/2 cup water for 20 minutes.
# Scrub and wash potatoes. Chop into chunks, skin intact.
# Scrape carrot quarter lengthwise, cut into 2 inch pieces.
# Trim very little of ladyfinger ends, halve brinjals.
# Peel and chop yam into chunks. Chop 3 green chillies fine.
# Boil potatoes and yam covered, for 5-6 minutes in 2 cups water.
# Clean and cut stubs of both beans chop to 2" pieces if too long.
# Heat oil, add cumin & fenugreek seeds, asafetida, allow to splutter.
# Add chopped green chilly, ginger, curry leaves, stir.
# Add flour, stir vigorously, add a tsp. of oil if required.
# When aroma exudes, add chilly and turmeric powders.
# Add 6 cups warm water.
# Stir till flour liquid is smooth and boil commences.
# Add all vegetables, including potato yam water.
# Simmer for 10 minutes.
# Add sugar, salt, cocum with water, whole chillies, and tamarind water.
# Boil till gravy is like dhal thickness.
# Garnish with mint and coriander.
# Serve hot with rice.