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Sindhi Cuisines - Taste of community- Recipe Number - 3
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Sindhi Curry
Ingredients:
  • 2 tbsp. Gramflour
  • 1/2 tsp. mustard seeds
  • 1/4 tsp.fenugreek seeds
  • 1 tsp. cumin seeds
  • 7-8 curry leaves(curry pata)
  • 2-3 green chillies
  • Ginger(as per taste)
  • 2 tomatoes
  • 1 tbsp. tamarind paste
  • 1/2 tsp.Red chilly powder
  • 1/4 tsp turmeric powder
  • Salt to taste
  • 2 tbsp. oil

    Vegetables:
  • 10-12 cluster beans(gavar)
  • 2 potatoes(cut in small Chunks)
  • 8-9 lady fingers(slit them,and fry them little )
  • 1-2 drumsticks(cut in finger sized lengths)
Method:
  • Soak tamarind in water for sometime,and mash it with hand .Use the paste and discard remaining pulp
  • In pressure cooker put 2 tbsp.of oil,add gram flour,and stir it continuously.
  • Add curry leaves,mustard seeds,cummin seeds ,fenugreek seeds, stirring continously
  • when the flour turns brown in colour add red chilly powder and then add grated tomatoes frying for few more seconds.Then add some water,while stirring ,to avoid any lumps
  • Add turmeric powder,ginger ,green chillies and salt, close the pressure cooker and wait for 7 whistles
    (Note: instead of pressure cooker,same can be made in thick base pan ,where the curry needs to be boiled for approx 5 min and then simmered for 15 min)
  • Add all the vegetables(except bhindi) ,and tamarind pulp and wait for 1 more whistle
  • finally add bhindi and coriander leaves and simmer for 2 min
  • Serve hot with plain white rice , aloo took and sweet boondi
Suggestions/Comments/Views Submitted
ajay khatwani      [ 2011-09-11 ]
like ur site could u plese mail me some chiken recpies thanx
Vinita Daryani      [ 2011-07-24 ]
Hi Can you send in those recipes through e-mails as in RS-feed.
Poonam      [ 2011-05-11 ]
I want to know how far khuskhus can be used?Means 2,3 or 5yrs old kept in a refrigerator?Pls reply ASAP
rajkumar mansharamani      [ 2011-02-06 ]
Recepie for making ferment for making doli a type of poori? The trick lies in making the ferment for making the dough. 7 spices - cloves, cinnamon, big cardamom, saunf, chana dal, poppy seeds and one more - are used to making the ferment with water. It is left undisturbed for more than 24 hours which is used in making the dough which is again allowed to stand and raise and then pooris are made by stuffing boiled yellow dal flattening on hand and and deep fried.
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Sindhi Cuisines - Taste of community- Recipe Number - 3
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