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Home Other Regions Pakistani Sindhi Vegetable Curry

Sindhi Vegetable Curry

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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  



#  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.

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